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Roveja from Castelluccio
The roveja is a type of pea that is traditional of Umbria and Marche. It is especially used for soups. Its flavour is similar to a pea and it is excellent with a medium fruity extra virgin olive oil.
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ingredients
100% Roveja
Size
500 g
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Roveja from Castelluccio
Roveja from Castelluccio: find out about the local roveja or wild pea from Castelluccio, producer Lu Stazzu
The roveja is a typical legume from the Umbria region which are grown on the Apennines above 1400 m asl. The roveja has always been an ingredient for the normal people, especially used by shepherds and farmers. During the last decades ……….. Excellent cooked with soups; it is also possible to dry it and ground it to make 'polenta', traditional from central Italy. The roveja is picked in the summer, it is dried in August and sold in autumn. The roveja needs to soak for few hours so that it comes bigger and ready to be cooked. It can show a green colour that can go to dark grey. Its flavour is similar to a pea or a broad bean." "
| How it's made | The roveja, like the lentils from Castelluccio, grows in difficult, almost extreme climate such as the Sibillini mountains in Umbria. It is a green legume that is planted at the end of the winter after ploughing. Blossoming is in June and picking in late July. The roveja is widely used in diets which are rich in proteins, phosphorus and almost fat-free. Like for the lentils, the plants are scythed, dried and then threshed. |
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| Size | 500 g |
| Location | Prodotto in Italia |
| Storage | Keep the product in a cool and dry place. Once cooked, consume within few days. |
| ingredients | 100% Roveja |
Combinations
The roveja needs to soak in 12 hours. It is then cooked and used for soups. Great together with fresh tomatoes and with other cereals, such as spelt. Dress with pepper, spices and do not forget a spoon of extra virgin olive oil, medium fruity. Suggested wine: Molin Ca' Maiol.
Recensioni
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