The bundles of savoy cabbage with the roveja sauce and pork ribs are one of the delicious main courses that make up the winter menu of the Restaurant of Villa Giulia.

The roveja, also called Pea of the fields or Robiglio, is a variety of pea.

This legume has arrived in Europe from the Middle East and in recent years had virtually disappeared from production. It ‘a legume very resistant to drought, so quite often it has been the only resource for many poor families.

In Italy the roveja is mainly grown in the Marche and Umbria, in the wake of diversification, rediscovery of ancient cultivars and ancient traditions of the farmers.

By | 2018-03-01T09:59:46+00:00 December 6th, 2016|FIRST COURSES, RECIPES|