It is called Pisum Arvense, and is similar to the pea (the bean is only a bit smaller and dark green). It has been always and exclusively cultivated in Castelluccio di Norcia: it is sown in March and harvested between late July and early August (like lentils). Almost disappeared, this ancient legume is still cultivated in the vegetable gardens of the local families. It is eaten with pasta or is milled to make a very particular kind of flour called farecchiata, after which also a polenta with an intense and slightly bitter taste has been named. This kind of polenta is traditionally dressed with a mixture of anchovies, garlic, and extra-virgin olive oil and is very good also the day after, cut into slices and toasted in the pan.