Roveja is a pea variety, also known as field pea or robiglio. It is a legume originating in the Middle East and is cultivated only in some regions of Italy, such as Umbria and Marche. In the past, together with lentils, it was part of the typical diet of farmers and shepherds. Its cultivation is exclusively niche and has been reintroduced by farmers who wish to rediscover ancient traditions and past foods. The characteristic of the Umbrian Roveja is the multiplicity of shades of color. It is rich in vegetable proteins, fiber and mineral salts, such as potassium and phosphorus.oro.
SIZE: 350 grams.
SPECIFIC NOTES: Roveja di Colfiorito, soaking 12 hours, cooking about an hour.
INGREDIENTS: 100 Roveja, may contain traces of gluten..
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHODE: Dry place.
AVERAGE DEADLINE: 2 years.
RECOMMENDED COMBINATIONS: Roveja is a legume rich in nutrients, which is generally savored as a stewed soup by itself. Excellent also cooked together with bay leaf and tomato.