ORGANIC ROVEJA PEAS
ORGANIC ROVEJA PEAS
Widely used in vegetable soup and mixed legume soup; a wonderful addition to sauté of mussels and clams or to stewed cuttlefish and squid. As flour they are ideal in the preparation of a polenta dish topped with anchovies and an intense fruity extra virgin olive oil.
Historical origins: Middle East.
Production area: Italy.
Species: pisum sativum ssp. arvense.
Sowing season: March and April.
Harvest time: August and September.
