
Silvana and roveja-producer Geltrude offered festival visitors steaming bowls of roveja soup, enhanced with Cascia-area saffron – delighted when we asked for seconds! In an adjacent booth, niece Lucia sold roveja beans and polenta flour, enthusiastically sharing “roveja lore” and recipes.
Nearby, young volunteers fed the bonfire, and toasted bruschetta. Cheese-producer Roberto slipped wedges of his caciotta (cow’s milk) cheese on top. They went fast.
An icy mist draped Cascia but the simple delicious foods – and the festive camaraderie – warmed the winter night.
And it may be April now but la zuppa di roveja is bubbling away on our woodstove now.






