(Pisum arvense) — About a year and a half ago, I received an email from a reader asking me about roveglia. It's a bit embarrassing when I have to admit that I don't know an Italian food that is mentioned to me. It is even more embarrassing when, as in this case, a brief research online uncovers the fact that the product in question is typical of an area of my home region, Umbria, and of bordering Marche. My excuse is that my parents come from a different area (northern Lazio), that I never cooked when I was growing up, etc.... Read more →