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roveja are traditionally used in soups
and Frantoio olive varieties
the perfect match to further highlight the lemons in this set
and only a small allocation comes to the US
U’Ciuri was selected as an outstanding demonstration of the olive cultivar
Cucina dell'Emilia-Romagna, Ursula Ferrigno Friuli-Venezia Giulia roveja are traditionally used inDiscover a captivating region in Italy which offers the most delicious food, through 75 authentic recipes, cooked with care and attention using the best ingredients. Emilia Romagna, one of the largest Italian regions, lies between the Adriatic Sea to the east, the River Po to the north and the Apennine chain of mountains to the south. Between the Po and the mountains, with its flood plain enhanced soil, is what is known as the "food valley," where a
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