Grown in Colfiorito, a small town in the centre of Umbria, these Casale 1485 Roveja wild peas are an almost extinct product. Harvested only by hand, and in a very limited quantities, they were traditionally very popular on the Umbrian tables and now a welcome addition to our shop.
HOW TO USE IT
Soak for a day, drain then boil for 75 minutes or until they are tender. Warm up a bit of extra virgin olive oil, then add some finely diced onion. Cook for a couple of minutes, add celery and carrots coarsely shredded. Let cook for a minute, then add diced potatoes, chopped tomatoes, salt and pepper to taste. Stir over low heat, until soft (about 15 minutes). Turn off the heat, add the Roveja and serve with a drizzle of extra virgin olive oil.
WHY WE LOVE IT
Truth be told, only recently we managed to fully appreciate the uniqueness and taste of this wild peas, and we absolutely love them. Plus, they are high in proteins, vitamins, fibres and mineral salts, great for those in need of diet rich in potassium and phosphorus, but low in fats.
INGREDIENTS
100% Roveja Wild Peas from Colfiorito, Umbria.
ORIGIN
Casale1485 is located in Casale delle Macchie near Colfiorito, a small town in the centre of Italy, in the region Umbria, close to Tuscany and not more than two hours far from Rome and Florence. The number 1485 refers to the year in which the first written documents concerning the Casale delle Macchie date back.
Distinctive conditions such as a soil rich in minerals, a specific altitude that ranges from 780 m and 850 m and mild temperatures allow the area around Colfiorito to be an unequalled area for cereals and pulses.
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