Broad Fava Beans
Fava 2 - Fine Art Produzioni

Not just food, the Leonforte fava bean also serves rotating with wheat, to enrich the soil with nitrogen. They still are a mainstay-ingredient of leonfortese cooking. Cultivation is still done entirely by hand. In November and December the furrows are prepared and seeds are sown (in groups). When the plants wilt they are mowed and dried in small bundles and then beaten in the yard, to separate the chaff (remains of the leaves and stems) the seeds then throw themselves into the wind, rather a light breeze. Broad beans are good and “cucivuli” meaning they cook easily and don’t need to soak much. At the end of March they are green, freshly harvested and prepared with spring onions and pecorino cheese (faviana e cipuddetti) or fried frittedda in olive oil with bacon, onions and let to simmer.

 

  Click to listen highlighted text! Not just food, the Leonforte fava bean also serves rotating with wheat, to enrich the soil with nitrogen. They still are a mainstay-ingredient of leonfortese cooking. Cultivation is still done entirely by hand. In November and December the furrows are prepared and seeds are sown (in groups). When the plants wilt they are mowed and dried in small bundles and then beaten in the yard, to separate the chaff (remains of the leaves and stems) the seeds then throw themselves into the wind, rather a light breeze. Broad beans are good and “cucivuli” meaning they cook easily and don’t need to soak much. At the end of March they are green, freshly harvested and prepared with spring onions and pecorino cheese (faviana e cipuddetti) or fried frittedda in olive oil with bacon, onions and let to simmer.  

 


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