Roveja

Wild Apennine pea, dried, only from Italian lands: 22,8 g of protein per 100 g

Small brown, green and grey seeds that taste of peas and mountains: the legume of the Sibillini shepherds, saved from oblivion

The Roveja of Cerqueto

La redeve It is one of the rarest legumes in Italy: a wild pea With small, round seeds ranging in color from brown to dark green to gray, it grows in high hills and mountains on poor soil, where cold and drought discourage everything else. It has a unique flavor. between the dry pea and the broad bean, with a rustic and slightly bitter note and a consistency that remains firm even after long cooking. Cerqueto offers it shoal, cultivated only from Italian lands and selected in its own plants in Acquapendente, in Alta Tuscia.

It is a legume that requires patience, twelve hours of soaking and slow cooking, and rewards with a thick, fragrant soup unlike any other. With 22,8 g of protein and just 1g of fat per 100g, it is also one of the most nutritious legumes ever, and one of the few that can still be called truly wild. Made in Italy, for those who love to discover what the market has forgotten.
 
 
 

The roots of this Roveja are deep in tradition

The roveja is the daughter of the Monti SibilliniFor centuries it has been cultivated by farmers and shepherds of Valnerina, between Cascia and Norcia, on the terraces above a thousand metres where wheat could not reach: a rustic pea, resistant to frost, which was sown in March and harvested in August, and which in winter became the fart, polenta made from roveja flour seasoned with oil, garlic and anchovies, a fundamental dish for mountain families. Shepherds used to take it with them to the transhumance towards the Roman countryside, and so the legume from the Apennines arrived, in saddlebags, as far as the pastures of Lazio.

In the twentieth century, the roveja was at risk of disappearing: too tiring to harvest, not very productive, difficult to harvest, it was abandoned when the mountain emptied. It was saved by a few families of City of Cascia They continued to sow it for themselves, and in the 2000s, Slow Food recognized it as a Presidium, bringing it back to markets and kitchens. Today, roveja is the symbol of an Italy that is beginning to cultivate what it had lost: Cerqueto selects it from Italian lands, so that that history continues.
 
 
 

Choosing Roveja means taking care of yourself

With 22,8 g of protein per 100 g of dry product, roveja is among the legumes with the highest protein content, and when combined with a cereal, as in the tradition of polenta and bread, it offers a complete amino acid profile. 39,7 g of carbohydrates They are complex and slow-release, with only 2,2 g of sugars, for long-lasting satiety and a low glycemic impact; fats stop at 1 g.

It is rich in fibers, Phosphorus, Potassium, iron, and B vitamins, and its rusticity, grown without forcing in poor soil, translates into a nutrient-dense seed. Salt is virtually absent. The long soaking and thorough cooking, with salt added at the end, make it digestible and tender. Choosing roveja is also a gesture to biodiversity: each bag supports the cultivation of a legume that until a few years ago was no longer available on shelves.
 
 
 

How to Best Use: Roveja

• ROVEJA SOUP WITH CASCIA SAFFRON: cook the soaked roveja with a sauté of onion and celery, add Organic Leonessa Red Potatoes into cubes and cook in broth; five minutes before the end, dissolve a pinch of salt in the broth Organic SaffronRaw olive oil and toasted bread: roveja and saffron, the two glories of Cascia, on the same plate.
• VACCINARA-STYLE OXA WITH ROVEJA: brown the Veal tail chopped with onion, carrot and celery, blend with red wine, add the Biodynamic Sauced Datterino Tomato Cook covered for three hours. During the last hour, add the soaked roveja, which absorbs the liquid and softens in the sauce: the Roman dish of the fifth quarter meets the legume of the Sibillini mountains.
• RICE, ROVEJA AND PUMPKIN SOUP: boil the roveja until three quarters cooked, add the stock cubes Delicate Pumpkin and Whole Organic Rosa Marchetti Rice, cover with broth and bring to the boil. Off the heat, add the diced Buffalo Scamorza from Lazio that melt into the soup: sweet, stringy, like an autumn evening.

The Producer: Cerqueto

Umbria is just a stone's throw from Acquapendente, and Cerqueto has always considered the legumes of the Apennines as cousins ​​to those of Alta Tuscia. Thus, the roveja enters its catalog with the same rule as everything else: grown only in Italian fields by trusted farmers, selected in the company's facilities, and packaged without anything other than the legume. The rarest of its bags, and one of the most beloved.
 
 
 

Ingredients

Dry Roveja.

May contain GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy. Only from Italian soil.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1267 kJ / 305 kcal
• Fat: 1 g, of which saturated fatty acids 0,2 g
• Carbohydrates: 39,7 g, of which sugars 2,2 g
• Protein: 22,8 gr
• Sale: 0,2 mg

Preparation and Storage

Soaking: 12 hours in plenty of cold water. Cooking time: Cook for about 45-60 minutes over low heat in water or broth, adding salt only at the end, as with all Cerqueto legumes. Roveja remains slightly firm even when cooked, which is its nature. Store in a cool, dry place, away from light; after opening, keep in a closed container. Cooked roveja will keep in the refrigerator for 3 days.
 
 
 

Follow us on Instagram for lots of news: @alpassofood

We answer all your questions about WhatsApp