Agnello con piselli alla romagnola is lamb cooked with peas, a dish the regional PAT list records under both its Italian and Romagnol names. That double naming is a small map of place: the same plate spoken two ways, still built around spring-green peas and slow meat. What makes it worth a closer look is not ceremony but the way a few pantry companions are asked to work together until the pot tastes of one thing rather than many.
The regional method is a simmer, not a flash in the pan. Lamb goes in with lard or pancetta, tomato and peas, then stays on the heat until the flavours draw together. Fat from the cured pork melts into the juices; tomato gives a gentle acidity; the peas soften into the sauce so the meat is no longer sitting apart from its vegetables. It is a patient braise, the kind that fills a kitchen with garlic-adjacent warmth from the pork and a bright, sweet-savoury edge from the peas.
If you meet the dish on a menu or in a family kitchen, the useful cue is that pairing of names and that braise: look for lamb, peas, tomato and lard or pancetta cooked until they cohere. The PAT listing is orientation, not a recipe card; the pot itself is the story, and the next place to linger is how Romagna names everyday food in two tongues while cooking it in one pan.