Fava Santorinis is known for its nutritional value as it has more that 20% plant-based protein. Santorini Fava is made out of a legume that comes from the plant called “Lathyrus Clymenum L.” and it is only cultivated in the island of Santorini. Its size could be compared to the size of a big grain of sand.
It is very fascinating to note that the cultivation along with the processing of the product has not change dramatically over the past 3500 years. Sowing is still done through plows and it is not rare to for the milling to be conducted with an old quern. The sowing of fava is done in the middle of November and they harvest it during May. The method of production includes letting the grains dry under the sun and aging and is done by the producers themselves.
Fava Santorinis has a rich and velvety texture, with an earthly and slightly sweet taste, which make it a hit with chefs around the world.