mezzomediPea
Tender and sweet pea, distinctly vegetal spring freshness.
Small, round, sweet vegetable, tender and delicate on the palate, with naturally sweet flavors. Peas hold an important place in Mediterranean cuisine, particularly in Italy and Greece, where their delicacy complements light dishes. Appreciated fresh or cooked, they harmonize well with olive oil, herbs, and fresh cheeses.
Best pairings
Carrot Classic88%A classic duo from Mediterranean gardens, slightly sweet and tender, ideal in risotto or soup.
Onion Classic86%Essential base of Mediterranean cuisine, imparting sweetness and body to the dish.
Mint Classic85%Peas with mint, springtime freshness.
Prosciutto Classic84%Peas and ham, piselli al prosciutto.
Garlic Classic84%A fundamental flavor of Provence and Italy, bringing depth and piquancy.
Butter Classic80%Peas with butter, melting sweetness.
Ricotta Classic80%Peas and ricotta, spring sweetness on toasts.
Spring onion Classic79%Peas and spring onion, a spring duo.
Olive oil Classic79%Mediterranean in a bottle, olive oil enhances the freshness of peas.
Pancetta Classic79%Pancetta and peas, savory over sweet.
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Substitutes
FAQ
What goes with pea?
Pea pairs especially well with carrot, onion, mint, prosciutto and garlic. A classic duo from Mediterranean gardens, slightly sweet and tender, ideal in risotto or soup.
When is pea in season?
Best season: spring.
What can I substitute for pea?
If you don't have it, try: fava bean, green bean, chickpea.