Like all legumes, if included in a balanced diet, it can be a valid alternative to animal proteins, making it ideal for those who follow a vegetarian diet or want to vary their protein sources.
How to use it in the kitchen
Roveja has an intense, slightly bitter flavor, making it perfect for soups, broths, and cream soups . It can also be used as a side dish or ground into flour for traditional recipes, such as the famous Umbrian farecchiata . Before cooking, it’s best to soak it for a few hours, as is done with many other dried legumes.
If you’ve never tried it, roveja is one of those ancient flavors that deserve to be rediscovered: a small, forgotten legume that combines tradition, flavor, and excellent nutritional qualities.
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