Roveja Pate - 180gr

General informations Few know what roveja is; it is a peculiar legume, whose small colored seed ranges from dark green, red, to black, brown and grey. Also known as roveggia, it has truly remarkable nutritional properties and an excellent flavor that lends itself to the preparation of tasty soups. In past centuries it was cultivated throughout the Umbria-Marche Apennine ridge, in particular on the Sibillini Mountains, where, together with other legumes, it was the protagonist of the diet of shepherds and farmers. Like other legumes, it most likely came from the Middle East. It has been known in Europe since prehistoric times, and together with lentils, barley and spelled, it represented the basis of human nutrition since the Neolithic. Both the Greeks and the Romans considered it a delicious legume. Almost disappeared from our tables, today it has been recovered and valorised also because, not requiring the help of mineral fertilizers and phytochemical products, it lends itself to being cultivated with respect for the land, according to the strictest requirements dictated by "organic" cultivation practices. Nutritional values The nutritional value of roveja is linked to the presence of proteins, carbohydrates, phosphorus, potassium, vitamin B1 and is particularly appreciated by vegetarians who are always looking for vegetable proteins. Given the low fat content, it is also recommended in hypolipidemic diets. Transformed into pate, it supplies about 400 calories per 100 grams of net weight, maintains, compared to the dry product, a high content of fiber, both insoluble, capable of regulating intestinal functions, and soluble, which can contribute to the regulation of glucose and cholesterol levels in the blood. While the fats are equal to about 20% in consideration of the use of extra virgin olive oil for its preparation. Cultivation areas Today roveja is grown exclusively in central Italy, especially in Umbria and the Marches where it also grows spontaneously. Storage and consumption The roveja paté is vacuum-packed by a specialized company, in compliance with current health and hygiene regulations. However, it is advisable to store the product in a cool, dry place so that it can keep its nutritional and taste characteristics unaltered for a period of over two years. The roveja pate is excellent both as an appetizer spread on toasted bread and as a base for seasoning first courses.