Roveja is a pea-like legume with a colored seed ranging from green to brown. In past centuries it was cultivated on the Apennine ridge, especially on the Sibillini Mountains. It is resistant to low temperatures, needs little water and is cultivated in spring summer. Together with lentils, cicerchie and fava beans it was the protagonist of the feeding of shepherds and farmers. It can be eaten fresh or dried, in this case it is excellent for the preparation of soups and soups.re.
SIZE: 250 grams.
SPECIFIC NOTES: Roveja di Castelluccio, soaking 12 hours, cooking about an hour.
INGREDIENTS: 100 Roveja. may contain traces of gluten..
ADDITIVES AND PRESERVATIVES: Nobody.
STORAGE METHODE: Dry place away from heat sources.
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.