BEA - WILD PEA FLOUR
For the first time, we present to you this rare Roveja polenta flour. Stone-ground from the Bea's exceptional Roveja peas, the flour itself reveals a subtle bitter aftertaste; we recommend seasoning with a mixture of anchovies, garlic and extra virgin olive oil.
The Roveja produced at the Bea estate is a wild pea that grows in the Monti Sibillini part of the Appenine mountains that form the border between Umbria and the Marche. It usually grows at altitudes between 600 and 1200 meters. When cultivated, the Roveja is seeded in March and is picked in late July and early August. Besides being particularly nutritious and flavorful, it is beautiful as each pea bears a different shade of color from brown to green to mustard to grey to siena and on and on.