Delicious, easy to grow and prolific, fast-growing ‘Fagiolino Dolico Di Veneto’ heirloom dwarf cowpeas from northern Italy bring a lot more to the table than your typical Southern black-eyed pea. The flavor is somewhat earthy like mushrooms, but with a buttery texture. In Venice, it is often cooked with mushrooms, or served as a side dish with eel, a local favorite. Includes growing information and a traditional Venetian recipes for risi e bisi (rice and cowpeas) and fish stock.
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