Fava Santorini by Estate Nomikos
Protected Designation of Origin (PDO.): Yellow Split Peas for purée, soups and paddings | Net weight: 1.000 gr/35.274 oz
High in Fibre & Protein. Low fat, Cholesterol free
Produced & Packed by Yannis Nomikos Estate
Dried, husked and crushed cotyledons of the plant Lathyrus clymenum L. (family: Fabaceae), yellowish in colour, shaped like flattened disks, approximately 2 mm in diameter, with a maximum moisture content of 13 %. They have a particularly high protein content and a significant carbohydrate content. The physical and chemical properties of Fava Santorini make it very easy to cook (very short cooking time) and confer on cooked Fava and on dishes in which it is used unique organoleptic qualities, such as a soft, light texture and a slightly sweet taste.
The main specificity of Fava Santorini resides in the fact that it is produced using a particular type of plant, namely Lathyrus clymenum L. of theFabaceae family. This plant is grown exclusively in the defined area and for the sole purpose of producing it.
The geographical area where Fava Santorini is produced covers the islands of Thira (Santorini), Thirasia, Palea Kameni, Nea Kameni, Aspronisi, Christiani and Askania in the Prefecture of the Cyclades in the region of the South Aegean in Greece. These islands all have volcanic soil and a very specific microclimate. The climate in the region (described in more detail in point 5.1(a)) is hot and dry, with strong sunshine, prevailing north winds (meltemia) and an average annual relative humidity of 71 %.
How to cook Fava: See on and inside the box for delicious, easy to prepare recipes