Italian peas: human health and soil

From Mesopotamian origins to Renaissance courts

The pea boasts a  millennial history: archaeological finds attest to its cultivation in  Mesopotamia and in the eastern Mediterranean basin already 10,000 years ago. In Italy it was known in Roman times, as documented by  Pliny the Elder in the  Naturalis Historia, which describes several cultivated varieties.

in the  Middle Ages, dried peas were a staple food for the lower classes, preserved for winter and used in soups and polenta. The consumption of fresh peas spread instead in the  Renaissance, when they became protagonists of court cuisine.

In the 19th century, with the development of  preservation (first canned, then frozen), peas became available all year round, but maintained a strong link with  spring seasonality in traditional cuisine.

Botany, varieties and crop cycle

The pea (Pisum sativum L.) belongs to the family of  Fabaceae, as well as beans, lentils, chickpeas, broad beans, soybeans, and peanuts. It is an annual herbaceous plant characterized by a climbing or semi-erect stem, compound leaves with tendrils for anchoring, white or violet papilionaceous flowers, and pods containing the seeds.

From an agronomic point of view, the following are distinguished:

• shelling peas (shelling peas), of which only the seeds are consumed;

• snow peas (snow peas, or snow peas), of which the entire pod is consumed.

The main  Italian varieties include traditional cultivars such as the  dwarf pea (early, suitable for mechanization) and the  climbing pea (staggered productions, traditional cultivation). Among the local varieties, particularly notable are the Baone Pea and the Verdone Nano Pea of Colognola ai Colli (Veneto).

The  seasonality of fresh product in Italy is concentrated in spring (March-June), with peak production between April and May in northern and central regions. Autumn cultivations are practiced in some southern areas (Apulia, Sicily).

Suitable territories and sustainable agronomy

Peas are grown in various Italian regions, with particular concentration in  Emilia-Romagna, Veneto, Lazio, Apulia, Marche e Umbria (traditional varieties in hilly areas).

The  terroir significantly affects qualitative parameters such as sweetness, texture, and protein content, determined by pedoclimatic factors and cultivation traditions.

From an agronomic point of view, the pea is a crop  strategic in rotations thanks to symbiosis with nitrogen-fixing bacteria (Rhizobium leguminosarum) that allows fixation of up to 100-150 kg/ha of atmospheric nitrogen, improving the  soil fertility and drastically reducing the use of nitrogen chemical fertilizers (Peoples et al., 2019).

The  sustainable practices adopted in Italian supply chains include  organic farming and biodynamics (20.2% of national utilized agricultural area in 2024),  reduction of chemical inputs favored by the crop's hardiness and its nitrogen-fixing ability, and  short supply chains.

From field to table: production process

The  fresh pea is a product from a simple but delicate supply chain. The production cycle includes:

1. Sowing (February-March in the North, October-November in the South);

2. Vegetative growth and flowering (45-60 days);

3. Pod formation and ripening;

4. Harvest (manual for niche productions, mechanized for industry);

5. Processing (for frozen and canned products).

Harvesting requires precise timing: peas must be picked at  the right ripeness stage (stages R6-full maturity and R7-beginning maturity), when the seeds have reached optimal size but retain tenderness and sweetness.

For  frozen peas, the industrial process includes:

• mechanical shelling;

• washing and selection;

• blanching (blanching, 90-95°C for 1-2 minutes);

• rapid cooling;

• freezing (-40°C) and packaging.

The speed of the process (from harvest to freezing within a few hours) guarantees maximum  nutrient preservation and organoleptic properties.

Nutritional properties: a concentrate of well-being

According to the CREA food composition tables (2019), 100 grams of fresh peas (edible portion) provide on average:

• water: 79.4 g;

• energy: 64 kcal;

• proteins: 5.5 g;

• carbohydrates: 6.5 g (of which sugars 4 g);

• lipids: 0.6 g;

• fibers: 6.3 g.

The  pea proteins represent a sustainable alternative to animal proteins, with a significantly lower environmental footprint in terms of greenhouse gas emissions, water consumption, and land use (Poore & Nemecek, 2018).

Regarding vitamins, fresh peas are characterized by being:

• rich in vitamin C: 32 mg per 100 g, equivalent to 40% of the Reference Nutrient Intake (80 mg) indicated in Annex XIII to Regulation (EU) No 1169/11;

• source of vitamin B3 (niacin): 2.6 mg per 100 g, equal to 16% of the RNI (16 mg).

Health benefits

The consumption of peas is associated with multiple health benefits attributable to the richness in  dietary fiber, high quality proteins, resistant starch, polyphenols e micronutrients. Theantioxidant activity of the pea, linked to the presence of phenolic compounds and flavonoids concentrated especially in the colored seed coats, counters the action of free radicals and  cellular oxidative stress. Scientific studies have shown that pea seed coat extracts increase the activity of key antioxidant enzymes such as  glutathione peroxidase and superoxide dismutase, while reducing markers of cellular damage. In animal models, administration of pea flour to subjects fed a high-fat diet significantly improved the body's antioxidant defense parameters (Wu et al., 2023).

The  dietary fiber present in the seed coat and cell walls of the cotyledon (23-31% of dry weight) promotes  intestinal regularity, slows sugar digestion, and contributes to the control of  blood sugar levels. Pea starch, rich in amylose, has a  medium-low glycemic index (below 60), making it particularly suitable for those who need to control blood glucose levels. Clinical studies on human subjects have confirmed that foods formulated with whole yellow pea flour reduce post-meal glycemic peaks compared to equivalent products based on refined cereals, suggesting a role in the prevention and management of type 2 diabetes. The  pea proteins, when digested, release peptides with beneficial biological activities, including the ability to  reduce blood pressure through inhibition of the angiotensin-converting enzyme (Wu et al., 2023).

I phenolic compounds, particularly abundant in dark-seeded peas, have demonstrated properties  antioxidants and anticarcinogenic in laboratory studies. The  saponinstraditionally considered antinutritional factors, instead show effects  hypocholesterolemic (reduction of blood cholesterol) and potential protective effect against some types of cancer. The  galacto-oligosaccharides, indigestible sugars present in the pea, act as  prebiotics, promoting the growth of beneficial bacteria in the gut. The interaction between pea proteins and the  intestinal microbiota represents an emerging field of research: the modulation of the bacterial flora through the consumption of peas can contribute to the prevention of chronic diseases such as  obesity, type 2 diabetes e cardiovascular diseases (Wu et al., 2023).

Versatility in cooking and industrial applications

Peas are ingredients  versatile in Italian gastronomy:

• first courses: risi e bisi (Veneto), pasta with peas, creamy soups;

• side dishes: peas with chopped onions, Roman-style peas (with onion and cured pork cheek);

• main dishes: omelettes, timbales, savory pies;

• salads and raw or steamed preparations (snow peas).

In thefood industry, peas are used as:

• frozen and preserves;

• functional ingredients: pea protein isolates (>80% protein), starches, fibers;

• plant-based substitutes: vegetable burgers, protein drinks (Andaç et al., 2024), plant-based cheese alternatives.

Thepea protein isolate (protein content >80%) is particularly appreciated for the absence of common allergens (gluten, lactose, soy) and high digestibility (PDCAAS 0.93), making it suitable also for diets with dietary restrictions (Gullin et al., 2021).

Purchase guide: seasonality, organic and supply chain certifications

Consumers are advised to:

• prefer seasonal products (April-June for fresh products);

• choose certified organic to support the ecological transition;

• verify origin and traceability;

• evaluate sensory characteristics: bright green color, turgid pods, absence of bruises

For the  B2B sector, it is essential to rely on qualified suppliers with certified management systems (GlobalGAP, FSSC 22000, BRC, IFS). The team of  GIFT (Great Italian Food Trade) offers support to international buyers in selecting reliable producers.

Conclusions

Italian peas represent a model of efficiency for the sustainable food system. Their ability to integrate territorial biodiversity, food security, and technological innovation consistently aligns with the goals of ecological transition. Investing in the pea supply chain means promoting a balanced diet and supporting agricultural practices that protect natural resources for future generations.

Dario Dongo

Bibliography

• Andaç, A. E., Tuncel, N. B., & Tuncel, N. Y. (2024). Characterisation of Pea Milk Analogues Using Different Production Techniques.  Food technology and biotechnology, 62(2), 177–187. https://doi.org/10.17113/ftb.62.02.24.8356

• CREA. (2019).  Food composition tables – Fresh peas. Food and Nutrition Research Center. https://www.alimentinutrizione.it/tabelle-nutrizionali/004700

• Dahl, W. J., Foster, L. M., & Tyler, R. T. (2012). Review of the health benefits of peas (Pisum sativum L.).  British Journal of Nutrition, 108(S1), S3–S10. https://doi.org/10.1017/S0007114512000852

• Guillin, F. M., Gaudichon, C., Guérin-Deremaux, L., Lefranc-Millot, C., Azzout-Marniche, D., Khodorova, N., & Calvez, J. (2021). Multi-criteria assessment of pea protein quality in rats: A comparison between casein, gluten and pea protein alone or supplemented with methionine.  British Journal of Nutrition, 125(4), 389–397.  https://doi.org/10.1017/S0007114520002883

• Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers.  Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216

• Wu, D. T., Li, W. X., Wan, J. J., Hu, Y. C., Gan, R. Y., & Zou, L. (2023). A Comprehensive Review of Pea (Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications.  Foods (Basel, Switzerland), 12(13), 2527. https://doi.org/10.3390/foods12132527