Organic Roveja - 250gr

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. As a dry legume, it provides about 300 calories per 100 grams of net weight, has a high fiber content, both insoluble, capable of regulating intestinal functions, and soluble, which can contribute to the regulation of glucose and cholesterol levels in the blood. 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 dry product must be stored in a cool and dry place and in this case it maintains its nutritional characteristics and taste for up to two years. Roveja is an excellent ingredient for soups and soups, associated with long-cooked cereals. Before being cooked and consumed, it must be soaked for at least one night (minimum recommended time 5 hours). After soaking, the roveja should be placed in a saucepan with cold water (we recommend 4 parts of water for each part of the product), bring to the boil slowly and cook for 2 hours. It is advisable to add salt only at the end of cooking. Once cooked, it is better to let it rest and enjoy it the next day. Drain at the last minute, before final preparation or table service.