WITH CHICKPEAS AND ROVEJA
This recipe will take you back in time thanks to the roveja, a legume that has all but vanished from our tables and is similar to wild peas. Its rounded, satisfying flavour is the perfect accompaniment to carpaccio and tartare.
Pioppini mushrooms grown in caves (Agrocybe Aegerita), chickpeas, roveja, black pepper, garlic, white wine vinegar, sugar, salt, organic sunflower seed oil, extra virgin olive oil.
Knife-sliced fish and beef carpaccio, meat tartare, boiled potatoes, buffalo mozzarella, grilled veal chops and grilled shrimps.