A Taste of Venice: Exploring Risi e Bisi (Rice and Peas) Through Pizza

Risi e bisi, also known as "rice and peas," is a traditional Italian dish deeply rooted in the region of Veneto, Italy and more specifically, Venice. Landing somewhere between risotto and soup, risi e bisi features rice and peas that thrive in bountiful Veneto. Often enjoyed during spring, the dish showcases the simplicity and flavor of peas when they’re at their freshest and most flavorful.

Food blogger and personal chef Federica Cegalin (@_ilprofumodeldejavu) who also happens to live in Veneto, has put her own spin on this classic by transforming it into a delicate pizza. The pizza crust uses a dough made from wheat and black rice flour (which can be purchased online), as well as a poolish – a high-hydration preferment made from flour, water and yeast to enhance flavour. 

Federica loves using vialone nano rice, a variety sourced from the rice fields of Grumolo delle Abbadesse (a small town in Veneto), and peas come from Lumignano (also in Veneto), known for their exceptional texture and taste. These slightly sweet peas complement the savouriness of black pepper rolled pancetta (note: regular pancetta works just as well!) and Morlacco del Grappa, a cow's milk cheese from the Monte Grappa region in Veneto. 

To enhance the overall taste profile, Federica finishes her pizza with dollops of wild garlic pesto and thin strips of preserved lemon for a pop of citrus. Prepare to savour the vibrant flavours of Veneto with this mouthwatering pizza rendition of the beloved risi e bisi.

Cooked risi e bisi (rice and peas) pizza with mozzarella, Morlacco del Grappa cheese, rice, peas, pancetta, preserved lemon and sprigs of savory.

Note

This recipe requires advance planning – you’ll need to proof the poolish and then mix it with the dough for a combined total of 24 hours before cooking. If you don’t have access to Morlacco del Grappa cheese, it can be swapped with semi-mature soft cheeses like asiago or fontina, and store-bought pesto and frozen peas are convenient alternatives to homemade and fresh ingredients. You can also make the pesto ahead of time and keep it in the fridge for about 3 days or in the freezer for up to 3 months.



IMG 20220403 104313 IMG 20220403 121226