This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

roveja

wild pea

The wild pea (Pisum sativum ssp. arvense) grown in the Sibillini mountains between Umbria and the Marche was a traditional staple. Saved from extinction thanks to its listing in the Ark of Taste, its colour varies from green to brown. It's good in soups and is often served with toast. Roveje can also be ground up and made into farecchiata, a kind of polenta.

Text © Dana Facaros and Michael Pauls

Images by: Zyance, Creative Commons License