Berguedà black peas are a typical dish from this Catalan region known as the gateway to the Pyrenees, specifically in the province of Barcelona. In the Middle Ages, the gastronomy of this region was mainly based on wheat, barley and legumes, although it was also influenced by the consumption of meat.
Has the proposal of Berguedà black peas had an important evolution from its production to the various gastronomic proposals that are made with this pea?
Gastronomic evolution of Berguedà black peas
This pea is very rare, it is almost exclusive to this region where it is highly appreciated by its inhabitants. Its cultivation extends over almost 7 hectares of surface, calculating that its production reaches 5 tons per year, which is little, allowing it to supply only the local consumer.
At harvest time, the pea appears in the form of small grayish-green balls, but once cooked, it changes color to dark brown that can be confused with black, which is where its name comes from. Its flavor is pleasant to the palate, its soft texture and its deep aromatic smell make it special for its diners.
At first, peas were almost always presented in a traditional way where sautéed pork was included in the soup. However, its evolution is marked by the incorporation of various native ingredients or they have simply been fused with ingredients from other regions, innovating every day with this dish.
A proposal typical of the region's gastronomy is the black pea falafel . Likewise, the region surprises us with sweet dishes such as sweet black pea tile , an exquisite 100% local proposal. These gastronomic proposals have given rise to different personalities in the region to consider that the best way to make this pea known is to promote its consumption through gastronomy.
In the town of Berguedà they want to elevate the pea dish as a gastronomic attraction to attract tourism because they consider that this legume is very little known outside the territory. In reality, this pea is not grown in another region of Spain so it really is a gastronomic and cultural opportunity for the region.
