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Trasimeno Lake Blackeyed Pea

Probably already known by the Etruscans, it was introduced in Italy in the 4th century BC together with other legumes. It is one of the characteristic products of the cultivated plains around the lake; it is considered a "poor" product not suitable for an industrial production, and it has slowly disappeared. However, thanks to the research activities carried out by Istituto di Miglioramento Genetico of the Faculty of Agriculture in Perugia which, after selecting different seed varieties (about 18), the blackeyed pea has been today reintroduced and has become one of the local "quality" products. The blackeyed pea (Vigna unguiculata) is also known as Risina del lago for its small size or black-eyed bean for its characteristic "black eye" situated near the pod. It is a leguminous plant similar to the bean. It has a whitish color, a sweet taste, and is very tender. Soups and side dishes can be prepared with it, but the best way to taste it is to boil it and season it with salt and extra-virgin olive oil. If you use the fresh blackeyed pea, known as cornetto, it is very good cooked in the pan.
Consorzio Fagiolina del Lago Trasimeno was born in August 2002: it aims at safeguarding and promoting the product. In 2004, the association was formed by 20 members, with a total production of about 6 tons of blackeyed pea. The Consorzio has its own production specifications guaranteeing the quality and uniformity of the product. Moreover, it coordinates the dry product and packaging dieplate, ensuring a high quality standard with the apposition of the hallmark. It is currently evaluating the possibility of obtaining the PDO label.

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