Roveja field pea of Civita di Cascia

The Roveja wild pea was grown for centuries on high altitude terrain in the Sibillini mountains where it was part of the staple diet of the local population. Roveja is a small wild pea with a dark brown, reddish or dark green colour; it is a tasty and nourishing addition to soups and is also excellent on toast or to make farecchiata (a kind of cornmeal polenta commonly served with sardines).

di Cascia Perugia

Civita di Cascia

The roveja field pea has been grown since way back when in the area of the Sibillini mountains, the mountain range that covers the south-eastern area of Umbria: a bleak land, with a harsh climate, dominated by craggy mountains that open onto large, evocative plateaus.

Roveja pea soup


  • 250 g of boiled roveja peas
  • 1 clove of garlic
  • 1 onion
  • 1 carrot
  • 1 celery
  • chilli pepper
  • tomato
  • extra-virgin olive oil
  • small pasta for soup
  • Parmesan or Pecorino cheese
  • salt


Brown the garlic, onion, carrot and celery in extra-virgin olive oil, then add the tomato and chilli pepper. Drain and rinse the boiled roveja peas then sauté them whole or sieved with the browned vegetables.

Sauté for a few minutes then add some broth and bring to the boil; lastly, add the pasta.

Serve with grated parmesan or pecorino cheese and a drizzle of extra-virgin olive oil.