100 days. Known as Roveja in Italy, this pea has been grown for centuries in the rugged and harsh landscape of the Sibillini mountains in southeastern Umbria. Once a staple of the humble alpine cuisine of the region, it has recently reached a wider audience through a slow food presidium established to preserve and promote it. It is a truly gorgeous pea, multicolored and flecked with contrasting earth tones of browns, reds, blues, and greens. As a soup pea, it is hearty and flavorful with a delightful earthiness and almost fava-esque taste. In Umbria, it is also ground for flour to use in farecchiata also known as “polenta di roveja.” Plants vine to about 5′, requiring trellising, and feature beautiful bicolor pink and purple blooms. Photo courtesy of Uprising Seeds.
Care: Plant 3-6″ apart in rows 18-24″ apart in full sun and moist cool soil.
Pea ‘Roveja’ Dry Soup Pea
Description
100 days. Known as Roveja in Italy, this pea has been grown for centuries in the rugged and harsh landscape of the Sibillini mountains in southeastern Umbria. Once a staple of the humble alpine cuisine of the region, it has recently reached a wider audience through a slow food presidium established to preserve and promote it. It is a truly gorgeous pea, multicolored and flecked with contrasting earth tones of browns, reds, blues, and greens. As a soup pea, it is hearty and flavorful with a delightful earthiness and almost fava-esque taste. In Umbria, it is also ground for flour to use in farecchiata also known as “polenta di roveja.” Plants vine to about 5′, requiring trellising, and feature beautiful bicolor pink and purple blooms. Photo courtesy of Uprising Seeds.
Care: Plant 3-6″ apart in rows 18-24″ apart in full sun and moist cool soil.
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