The black pea of Berguedà
The black pea Berguedà is a traditional variety of its own and linked to the cultural and gastronomic traditions of this territory.
From the Vall de Lord, on the horse between the Berguedà and Solsonès regions, the black pea began to be cultivated more than three centuries ago. It is a legume produced in small quantities and in mountainous areas in descent.
The black pea Berguedà is a traditional variety of its own and linked to the cultural and gastronomic traditions of this territory. The season of this legume focuses on the months of August and September.
Of greenish brown and violet tones, the texture of black pea once cooked is fine and sweet, deep and aromatic. Fresh is a legume with greenish tones, browns and violets but today it is difficult to find even when it is season. You can usually buy it in some shops in the Berguedà region or nearby areas once it has dried.
It is usually cooked stew or sautéed with pork, although it is also a product conducive to innovative developments. At the nutritional level, it contains complex carbohydrates and provides a significant amount of protein.
The black pea is a food that bergaranes like, who enjoy their food, alone or accompanied by friends and family. The black pea generates a feeling of pride linked to a uniqueness and authenticity of a product that links them to the territory from which they come.
This product was distinguished by the Network of Products of the Earth within the demarcation of Barcelona. It is recommended to taste the restaurants of Hospitality and Tourism of Berguedà.
The cooks and restaurants in the area offer a wide range of ways to cook the pea, will you miss it?