Italian peas and bacon on a white plate, sitting on a stone surface.
Home » Italian Recipes » Italian Peas With Bacon Recipe – Florence’s Favorite 15 Minute Side Dish

Italian Peas With Bacon Recipe – Florence’s Favorite 15 Minute Side Dish

Last updated on June 22nd, 2024

Can you feel spring in the air? Are you seeing the first signs and suddenly craving fresh vegetables such as peas, asparagus and spring onions? 

Even if it’s not spring, but you are looking for a quick and easy side dish that will go with almost anything, look no further than piselli alla fiorentina (peas with bacon). This classic Florentine contorno (side dish) for peas with ham is delicious even in the darkness of winter using a good old bag of frozen peas.

This is one of Florence’s favorite side dishes, whether eaten at a trattoria or cooked at home. Tuscany is big on pork and red meat and nothing goes better than peas and bacon. 

This recipe is easy to make and perfect for making in large quantities. My Italian family makes it by the bowlful for Christmas lunch to serve with mashed potatoes and roast turkey because they can be made ahead of time and gently reheated. 

I prefer to use frozen peas in this recipe. After all the hard work of shelling fresh peas, I simply like to indulge in their flavor without the overwhelming taste of bacon.

Good To Know: Use either fresh or frozen peas and keep in mind this only takes 15 minutes to make – ideal for hosting and entertaining!

Ceramic bowl of piselli alla fiorentina (Italian peas with bacon).  There is a spoon in the dish and there is a white plate with the peas in the upper right.  Both are sitting on a stone surface.

Piselli alla Fiorentina Pronunciation

Piselli alla fiorentina is pronounced pee-sehl-lee ahl-lah feeohr-ehn-tee-nah in Italian. 

Listen to the pronunciation of piselli alla fiorentina:

What is Piselli alla Fiorentina?  

Close up of piselli alla fiorentina, Italian peas with bacon.

Piselli alla fiorentina is a typical side dish served throughout Tuscany, but particularly beloved by Florentines year-round. It’s made by cooking either fresh or frozen peas with bacon, parsley, garlic and olive oil. 

These peas are served in a lovely, oily broth that is created in the cooking process. This is what makes these peas special and ever so loved in Tuscany. 

In Italy, these peas are made with pancetta, the equivalent of American bacon. If you cannot find pancetta, bacon is just fine. 

Italian vegetables are known for being overcooked and that is exactly how you should expect to find them when visiting. And these peas are no exception. I, however, prefer my peas to be crisp and bright green (instead of brownish green). 

Ingredients for Piselli alla Fiorentina

Ceramic bowl of piselli alla fiorentina as seen from above.  It's sitting on a stone surface.

served 4-6 as a side
prep time 5 min
cook time 10 min

  • 75 grams pancetta, thinly sliced into strips
  • 500 grams frozen or shelled fresh peas
  • 2 cloves of garlic
  • 3 tablespoons parsley, finely chopped
  • 4 tablespoons extra virgin olive oil

Step-By-Step Instructions for Piselli alla Fiorentina

Orange oval dutch oven with pancetta and olive cooked inside.  It's sitting on a stone surface and there's a red and white checkered kitchen towel above it.
  1. In a skillet or large saucepan, heat half the olive oil (2 tablespoons) and add the pancetta. Cook for a couple of minutes. 
  2. Smash the garlic and remove the skin but do not chop. Add the garlic and cook for another couple of minutes, being careful not to burn the garlic, until the pancetta just begins to brown, or turn color. 
  3. Add the peas, parley and about ½ cup of water. Taste of salt and season well. Cover and gently simmer for about 5-10 minutes until the peas are tender but still bright green.
  4. Serve immediately, just warm or even room temperature with the remaining 2 tablespoons extra virgin olive oil drizzled on top and finished with freshly ground black pepper.  

Piselli alla Fiorentina Substitutions

Close up of white plate with piselli alla fiorentina.

These peas are so basic that there is not much to change but consider one of the following to change things up:

  • Use prosciutto crudo or ham in place of the bacon.
  • Use pancetta and bacon interchangeably.
  • Use frozen and fresh peas interchangeably.
  • Use olive oil instead of extra virgin olive oil if that is all you have

What to Serve With Piselli alla Fiorentina

Ceramic bowl of piselli alla fiorentina as seen from above.  It's sitting on a stone surface.

Piselli alla fiorentina really go with any second course meal but here are some of the most classic main dishes that you will see it paired with in Florence:

  • Grilled meats
  • Pork chops
  • Roasts such as pork loin or roast beef
  • Sausages
  • Frittata –  Italian omelet
  • Bistecca Fiorentina – grilled Florentine steak
  • Chicken cutlets
  • Beef Stew

Learn More: Read more about what Tuscans like to serve these piselli with in Traditional Tuscan Foods – A Local’s Tips on Foods You Must Try in Tuscany.

Notes and Tips for Making Piselli alla Fiorentina

  • These peas are even better the next day. Gently reheat them on low heat or serve them at room temperature. 
  • Add leftover piselli alla fiorentina to a frittata (Italian omelet) for an easy lunch.
Italian peas and bacon on a white plate, sitting on a stone surface.

Piselli alla Fiorentina

A classic Florentine contorno (side dish) of peas with ham.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 75 grams pancetta thinly sliced into strips
  • 500 grams frozen peas or shelled fresh peas
  • 2 cloves garlic
  • 3 Tbsp parsley finely chopped
  • 4 Tbsp extra virgin olive oil

Instructions
 

  • In a skillet or large saucepan, heat half the olive oil (2 tablespoons) and add the pancetta. Cook for a couple of minutes.
  • Smash the garlic and remove the skin but do not chop. Add the garlic and cook for another couple of minutes, being careful not to burn the garlic, until the pancetta just begins to brown, or turn color.
  • Add the peas, parley and about ½ cup of water. Taste of salt and season well. Cover and gently simmer for about 5-10 minutes until the peas are tender but still bright green.
  • Serve immediately, just warm or even room temperature with the remaining 2 tablespoons extra virgin olive oil drizzled on top and finished with freshly ground black pepper.

Notes

  • These peas are even better the next day. Gently reheat them on low heat or serve them at room temperature. 
  • Add leftovers to a frittata (Italian omelet) for an easy lunch.
Keyword quick
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Piselli alla Fiorentina FAQ

What is the difference between pancetta and bacon?

Bacon and pancetta both come from the same part of the pig (the belly) but pancetta is not smoked. Bacon is cured with salt and then smoked before being sliced while pancetta is cured with salt and spices before being rolled up into a cylinder and sliced. 

Can I use olive oil instead of extra virgin olive oil for piselli alla fiorentina?

Use olive oil if you cannot spare extra virgin. I suggest using extra virgin olive oil if you are finishing any dish (consuming raw) but if it’s not accessible, no problem.

Can I use bacon instead of pancetta for piselli alla fiorentina?

Yes, you can. It will have a slightly different taste but pancetta can be harder to get your hands on overseas. Bacon is smoked and pancetta is not so the difference is going to be in the smokiness of your peas. It’s anyhow a very slight difference and they turn out great with bacon too. 

Can I use frozen peas for piselli alla fiorentina?

Yes, I actually prefer frozen peas because the pancetta adds a ton of flavor that can sometimes overshadow the essence of the fresh pea flavor. 

Can I freeze piselli alla fiorentina?

If you are using frozen peas then you cannot. Just keep them in an airtight container in the refrigerator for up to 5 days. If you make them with fresh peas, you may freeze leftovers. 

5 from 1 vote (1 rating without comment)

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