A few decades ago, Augusto Franceschini helped save Risina and Roveja from extinction. Today, these ancient legumes, which once fueled the Roman legions thanks to their high protein content and ease of storage, are once again used and appreciated in some of Italy’s finest restaurants.
The Franceschini family has been operating the Cuore Verde farm since 1976 with utmost care in all aspects of their agricultural processes.They were pioneers in organic farming in the 1970s and still adhere to 100% organic practices today.
The legumes and cereals they cultivate, which have long been abandoned by the agricultural industry because they cannot be grown economically on a large scale, now command a loyal following among some of the world’s top chefs for their distinct flavour and rich nutrient value.
Harvested in fall in limited quantities, many of these legumes sell out by spring and must therefore be pre-ordered to ensure availability