La Valletta Umbria - Roveja Peas

Roveja is a small pea that has been cultivated in Umbria for centuries. This gem is truly an heirloom bean! Some consider it to be the ancestor of the common pea or the "mother" of chickpeas, while others believe it is a distinct species. Over time its cultivation has been almost completely abandoned in favor of easier-to-harvest legume varieties. 

Southeast of Perugia, the farm in in the heart of the regional park, Colfiorito, extends over 80 hectares where we have been growing only quality legumes for three generations. The family members are expert farmers and love the products of their land. 

The Valletta farm is located in Colfiorito, in the heart of the regional park of the same name, a protected area thanks to its unique characteristics. The plateau at an altitude of 780 meters has always been suited to the cultivation of legumes and we do it in full respect of the land and crops, aware of how good and precious our products are for health.

Rojeva is now experiencing a revival fueled by renewed interest in heirloom legumes. La Valletta, a family-run farm spanning three generations, proudly cultivates roveja on the magnificent Colfiorito plateau. Nestled in the heart of the Umbria-Marche Apennines, this area boasts elevations ranging from 800 to 1000 meters above sea level and a unique terroir ideal for growing roveja. The roveja are vine-dried and harvested between July and August.

This gorgeous, multicolored pea has varying earth tones of dark brown, green, red, and grey. Its flavor is intense and hearty, with a delightful earthiness similar to fava beans. The roveja must be soaked for 24 hours, changing the water two to three times, if possible, then simmered in abundant water with aromatics until evenly cooked with a firm, yet creamy texture (about three to four hours). Follow Rolando Beramendi's instructions for how to prepare slow-cooked beans.

In Umbria, roveja are traditionally used in soups. Add a pop of color and depth of flavor to classic minestrone or pasta e ceci. Drizzle generously with extra virgin olive oil.