From the Sibillini Mountains in Umbria, Roveja are small wild peas with a dark brown, purple or dark green colour. They can only be harvested by hand, therefore the production is not high. Their intense flavour is not pea-like, more like fava beans. High in protein and a nourishing addition to soups.
HOW TO USE IT
Soak for at least 12 hours, then enjoy in soups, also in seafood recipes like sauté of mussels and clams or in a leek risotto.
WHY WE LOVE IT
High in protein, rich in potassium and phosphorus, it is quickly becoming a great alternative to lentils and chickpeas.
100% Umbrian Roveja Peas
From Norcia, Umbria.