Rare product, recently rediscovered.
Excellent for making polenta.
Also excellent for making velvet sauces and savory pies.
Rich in proteins, carbohydrates and fibers.
100% Roveja Pea Flour stoneground.
Roveja Pea Flour is the basic ingredient in the preparation of “farecchiata”, a traditional dish from Umbria. Excellent also for making polenta and velvet sauces.
Roveja Pea Flour provides calcium, phosphorus, B vitamins, mineral salts, fibers and polyphenols. It is recommended in nutritional oligotherapy and for memory disorders.
The roveja pea plant is very hardy and does not require special care, grows well even in difficult conditions, and does not require chemical treatments.
Hagrinen flours are stone-ground. This traditional process allows the whole grain of the wheat to be processed with the slow speed of the millstones, thus avoiding overheating the flour, leaving intact the nutritional properties of the grain and preserving the germ that contains important nutrients.
Wheat germ oil enriches the flour with vitamins and minerals such as phosphorus, potassium and magnesium. Furthermore, stone grinding guarantees a healthier and balanced diet, preserving the authentic flavor of the grains used.