Paolo & Giampiero Bea Farine di Roveja (Wild Pea Flour)

Wild pea flour, though unfamiliar looking, is a delicious and incredibly rare type of polenta from Italy. The flavor is earthy, with lots of umami – unlike a typical polenta – which makes it a revelation for polenta-lovers who are looking for something new. We recommend chilling and slicing after cooking; it pairs beautifully with an acidic salad.

Ingredients

Ingredients: Wild pea
Allergens: Gluten
Specifications

Net Weight: 375 grams
Place of Origin: Italy
How to use

Roveja are a variety of Umbrian legume that are so historic there is evidence they were eaten by the Ancient Romans.

All but forgotten well into the 20th century, Umbrian producers, such as the Bea family, have labored to bring this wild pea back from near-extinction. Roveja peas are recognized by Slow Food USA in their Arc of Taste, a living catalog of delicious and distinctive foods facing extinction. Nutritious and flavorful, they are also beautiful, with each pea bearing a different shade of color from brown to green to mustard to grey to sienna and on and on.

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HOW TO USE

Cook like you would polenta and top with Milk Street Garlic Confit and anchovies or a tomato salad. You can also cool the cooked polenta, slice and sauté it before topping with tomatoes, garlic, fresh basil and lots of good olive oil.