Legumes are not just well-suited for winter consumption in hearty and wholesome soups, as chef Valentina Dugo shows us: with the Civita di Cascia Roveja (Slow Food Presidium), a type of pea native to the province of Perugia in Umbria, you can prepare a fresh and summery Middle Eastern style tabbouleh.
Making the dish is very simple: besides the roveja peas you need parsley, mint, and lemon zest and juice. Following the steps outline by the chef you’ll perfectly balance the consistency of the ingredients.
But the roveja pea is more than just an ingredient. Thanks to the Let It Bean network we meet produces like Silvana Crespi who have rediscovered the lost legume, giving it a new life. A simple pea that tells the story of community revival, and a wonderful alliance between producers, cooks and consumers.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
Event languages: IT, EN