Maccu di favi

Maccu di favi 3 - Fine Art ProduzioniIt is a hearty peasant dish that originated in the province of Agrigento, but its preparation has spread throughout Sicily. It is a bean cream made with dried and shelled beans with long cooking time, so that when they are crushed they have the consistency of a thick puree. The name Maccu, in fact, is derived from the late Latin maccare, which means to crush, reduce to a pulp. Vegetables are added to this bean cream, usually wild fennel, topped with extra virgin olive oil. It can be eaten with pasta as a first course or later cut into slices and fried.

 

 

  Click to listen highlighted text! It is a hearty peasant dish that originated in the province of Agrigento, but its preparation has spread throughout Sicily. It is a bean cream made with dried and shelled beans with long cooking time, so that when they are crushed they have the consistency of a thick puree. The name Maccu, in fact, is derived from the late Latin maccare, which means to crush, reduce to a pulp. Vegetables are added to this bean cream, usually wild fennel, topped with extra virgin olive oil. It can be eaten with pasta as a first course or later cut into slices and fried.    

 

 


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