Soak the Roveja in the water and let sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft. Add some hot water if too dry. (Cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker).

Set aside the Roveja. In another saucepan, warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the celery finely diced and the carrot coarsely shredded. Cook for 1 minute then add the diced potatoes, the diced tomatoes, 3 teaspoons of fine sea salt and some pepper to taste. Stir  and cook over low heat, covered, until nice and soft, about 15 minutes. Turn off the heat and put this sauce in the saucepan with the Roveja.

Stir, add salt to taste, adding some water if too dry, and serve.

In a saucepan  prepare the “soffritto” ,that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the cloves of garlic and a teaspoon of parsley finely diced. Cook for 1 minute then let the “soffritto” cool.

To prepare the Roveja soak it  in the water and let sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft, then completely drain it. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker).

Pour the Roveja into the “soffritto”, then add the tomatoes, 1 teaspoon of fine sea salt, some pepper to taste, the hot chilli pepper left whole, some extra virgin olive oil and stir. Cook over low heat, covered, until nice and soft, about 15 minutes. In the meantime, toast the slices of bread, arrange them on a dish, add some fine sea salt and some extra virgin olive oil.

Finally, put some Roveja with its sauce on top of each slice of bread and serve.

Soak the Roveja in the water and let sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft, then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker).

In a saucepan  prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, then add the pancetta (or bacon) coarsely shredded and roast it for 3 to 5 minutes. In another pot, pour the Roveja with the “soffritto”, add some pepper, a teaspoon of parsley finely diced, 1 fresh  tomato coarsely shredded, some fine sea salt to taste, then stir and serve as a hors d’oeuvre.

Soak the Roveja in the water and let it sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft, then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker. You can add 3 teaspoons of salt at the end of the cooking).

Wash carefully the black truffles. In a saucepan  prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the garlic finely diced. Cook for two minutes, then add the black truffles cut into thin slices or grated (or the sauce) and roast it for 1 minute. In another pot, pour the Roveja with the “soffritto”, add some fine sea salt to taste, then stir and serve warm as a hors d’oeuvre.

Soak the Roveja in the water and let it sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft, then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker. You can add 3 teaspoons of salt at the end of the cooking).

In a saucepan  prepare the “soffritto”, that is: warm up a bit of extra virgin olive oil, then add the onion finely diced. Cook for two minutes, until soft then add the Roveja peas and stir. Pour the red wine and let it evaporate. Add the tomatoes coarsely shredded , stir, add 2 teaspoons of fine sea salt and stir. Keep it cooking for 5-10 minutes, then serve as a main course, whit toast slices of bread in every dish.

Soak the Roveja in the water and let it sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft, then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker. You can add 3 teaspoons of salt at the end of the cooking).

In a saucepan  warm up a bit of extra virgin olive oil, then add the cloves of garlic finely diced. Cook for two minutes, until soft then add the porcini mushrooms, washed and cut into pieces, season with two teaspoons of fine sea salt and stir. Pour the white wine and let it quickly evaporate. Finally, add the Roveja peas, the parsley, 2 teaspoons of fine sea salt and stir. Keep it cooking for 5 minutes, then serve warm as a main course, whit toast slices of bread in every dish.

Soak the Roveja in the water and let it sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water,  bring to the boil and cook for at least 75 minutes, until fairly soft, then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker. You can add 3 teaspoons of salt at the end of the cooking).

In a bowl pour 5 tablespoons of extra virgin olive oil, then add the cloves of garlic finely diced, the tomatoes cut into pieces, the carrot cut into thin slices, and the olives coarsely shredded, season with two teaspoons of fine sea salt and stir.

Finally, add the Roveja peas, 2 teaspoons of fine sea salt and stir. Serve as a  hors d’oeuvre or appetizer.

In a saucepan warm up 7 spoons of extra virgin olive oil, then add the garlic finely diced and  toss  for two minutes. Add the tomatoes cut into pieces, season with 2 teaspoons of fine sea salt, stir and let it cook for 5 minutes.

Meanwhile, soak the roveja peas in a pot with water  in order to eliminate impurities, than drain. Put the roveja in the saucepan with the tomatoes and the garlic and add  hot vegetable broth. Cook for approximately 60 min since the moment the water starts to boil, until fairly soft. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker. You can add 3 teaspoons of salt at the end of the cooking). Use a vegetable mill to make a purée and strain away tomatoes skins at the same time. Meanwhile, wash carefully the black truffles and cut it into thin slices or grate it.

Season every dish with the black truffle, sprinkle some extra virgin olive oil over the creamy soup of roveja and black truffles, and serve still warm.