Ark of Taste Assignment Gastronomy II Composed by: Russell Black Presented to: Eleanor Kane Due: Week 15
Ark of Taste Roveja, field pea (Pisumarvense)
The Ark of Taste is the re-discovery of nearly forgotten flavours. The program aims to protect, produce and publicize these gastronomic products which are on the brink of complete extinction. All of these products provide bio-diversity, and historic value to our planet, and with our help these products can provide economic viability . Roveja,or field pea is a small legume like pea, that has a colour that ranges from a dark green to a reddish brown and even grey. This wild pea is native to the Sibillini Mountains, in the Umbria-Marche Apennines of Italy. These peas where once highly cultivated by the shepherds and farmers of the Umbria region.
Umbria is a region of Central Italy, bordered by Tuscany to the west, the Marche region to the east and Lazio to the south. This region is mostly hilly and mountainous. Umbria-Marche Region
The Roveja is one of the staple species of this region that has been gradually disappearing from the culture and the region’s flavour, since the progression of industrial agriculture.
This due to the low demand and interest from other people outside of the Umbria region.
Even today with the growing interest by ag. & food historians, organic farmers, scientists from the center for Anthropological Research in Cerretodi Spoleto and great supporters of the slowfood movement.
There are only a few concerned individuals growing and cultivating the roveja.
The Organic Farm called the Green Heart is one of these producers, growing and raising endangered species.
This organization focuses on the health and protection of specific varieties of organic agriculture, produced in a traditional and sustainable
The Green Heart Organic Farm has been actively engaging themselves in the environmental re-establishment of heritage varieties of agriculture since 1976.
Their model is to safe guard the survival of ancient and rustic food sources.
They put a large emphases on producing there products by using traditional methods.
Keeping the regional Italian heritage food products for future cultures.
Roveja offers a distinct nutritional sustenance: -Consumed fresh it offers 7% protein and 75 calories per 100g net weight. -Consumed after being dehydrated the values have drastically increased; 21% protein, 300 calories per 100g . There is an abundance of healthy amino acids, potassium, phosphorus, and vitamin B1 in the discrete and niacin., and a good source of dietary fibre. -The Farm House Green Heart, info@cuorevrdeumbria
Try some roveja today and help keep a heritage variety flourishing.