Fava
The Essence of the Island’s Gastronomic Heritage
Golden-Blond Fava Beans
Santorini’s fava, cherished for its velvety texture and rich flavor, has been a culinary staple for over 3,500 years. With PDO status, it’s celebrated for its exceptional quality.
Enjoy it in traditional dishes like boiled fava, fava with onion, tomato, and capers, or get creative with modern twists like fava risotto and fava meatballs. From ancient roots to modern kitchens, Santorini’s fava is a timeless delight, embodying the essence of the island’s gastronomic heritage.
Characteristics
Within this seemingly inhospitable landscape, our plants find essential sustenance. We meticulously oversee every stage of production, from sowing to harvesting, processing, and standardization. This dedication ensures the finest the finest beans, imbued with distinct organoleptic properties.
- High protein content
- significant carbohydrate content
- Very short cooking time
- Subsweet taste
- Soft, light texture
- High in carbohydrates
- Unique organoleptic qualities
Santorini Fava's History
The Lathyrus clymenum L. (family: Fabaceae), known as the Santorini FAVA, is cultivated exclusively in the defined geographical area of Thira (Santorini) and Thirasia, within the Cyclades Prefecture.
This product has held Protected Designation of Origin status for a decade, underscoring its unique heritage and quality.
For over 3500 years, the Lathyrus Clymenum L. bean species has flourished in the rocky volcanic soil of Santorini. It thrives on the spring moisture trapped by the terrain and cooled by the western winds cascading over the 350-meter-high Caldera wall.
Santovolcano Fava
Santovolcano fava has a slightly sweet, earthy flavor and a smooth, creamy texture when pureed. This makes it a versatile ingredient in various dishes.
"Santovolcano Fava" Processing
The processing involves three main stages:
1. Seed Cleaning: Initially, the seeds are cleaned to remove any foreign objects, such as stones, small pieces of wood, empty seeds, and pumice found on the island. A stone separator is then used to eliminate stones that are similar in size to the peas.
2. Milling and Further Cleaning: The cleaned seeds are taken to our millstone, which rotates very slowly to prevent burning the product. After milling, the ground product undergoes another cleaning process. Air is used to remove the husk and dust, locally referred to as "flour."
3. Color Separation: Finally, the product goes through a color separator. This step sorts the yellow peas, which are the acceptable fava, from the rest based on color. This separation is done one seed at a time, ensuring that only the finest product makes it through to the final stage before packaging.
