Fava of Santorini

H fava of Santorini is famous for its taste, velvety taste, unrivaled sweetness and fast cooking. This is a species of pea derived from the plant "Lathyrus Clymenum L." and archaeologists, based on finds discovered in the prehistoric settlement of Akrotiri, claim that it has been cultivated on the island for 3.500 years.

According to tradition, the seed is planted on December 21 (Mrs. Eleousa). In April the fava produces the "louvi" flower. The pod dries and the fruit comes out. At the beginning of May, the fava, after drying on the plant, was threshed in the threshing floors (and now in special machines) followed by the peeling stage and the grinding.

"Fava Santorini" was made in 2011 PDO product (Protected Designation of Origin) and has a particularly high nutritional value, as it is rich in protein and carbohydrates. THE split peas - "the fava" as the Santorinians call it - is cooked according to tradition freshly boiled plain, fava married (with onion, tomato, capers), fava with pork, fava with lard and pulp, fava with caper yahni, fava with octopus, fava fava rice, fava omelette, fava meatballs.

Of course, nowadays and in the hands of the young chefs of the island, Santorini fava has been transferred to reserve versions cream, crepe, tart - even ice cream! - and in elaborate combinations with meat, fish, game and seafood.

The relationship between fava beans and tourism is now inseparable, because it helps the gastronomic experience, contributing to the establishment of the gastronomic destination of Santorini - which wins its title with its sword best gastronomic destination of the country - and on the other hand, helps to promote local production. It is no coincidence that in 2008 960 acres were cultivated by one hundred farmers while in 2013 fava beans were produced in over 2000 acres and the producers exceeded three hundred.