Description
Roveja is a legume typical of the Umbria and Marche regions, cultivated in the Apennines at altitudes above 1400 m. Throughout history, roveja has always been a humble food used by shepherds and farmers; in recent decades, it was found as a weed until it was requalified and reintroduced to the markets. Excellent when cooked in soups and stews, or dried and ground for the production of polenta typical of central Italy. Roveja is harvested in the summer in July, dried in August, and sold in the early months of autumn. Before being used, roveja must be soaked for several hours so that it swells and can be cooked. It appears green in color, varying to dark gray, with a taste similar to peas and broad beans. Pairings: Roveja is soaked in water for 12 hours. Then it is cooked and used for soups and stews. Excellent pairing with fresh tomato and other grains like spelt. Season with pepper and spices to taste and don't forget a spoonful of medium fruity extra virgin olive oil. Wine pairing Molin Cà Maiol. Storage: Keep the product in a dry and cool place, once cooked, consume in a short time. Processing: Like the lentil of Castelluccio, roveja is cultivated in harsh, almost extreme climates such as those of the Sibillini mountains in Umbria. The product is a green legume that is planted at the end of winter after plowing the land, flowering occurs in June, and harvesting is in late July. Roveja is used in many diets as it is rich in protein, phosphorus, and almost zero fats. As with lentils, once the plants are mowed, they are dried and then threshed.