Fava from Schinoussa island, 400gr

“Katsouni,” the legume used to produce Schinoussa Fava, is a rare local variety preserved by the island’s grandparents through the generations. It requires great care and dedication to mature properly, and it is still harvested by hand, just like in the old days.

No pesticides or chemical fertilizers are used in its cultivation. Its quality reflects the very soil that nurtures it – hence its well-earned nickname, “the gold of Schinoussa.”

Producer Manolis Koveos guarantees the quality of the “mageirema,” as fava is affectionately called in the island’s local dialect. And the traditional recipe of Kyra-Pothiti ensures a truly delightful result.

The Traditional Recipe

Rinse the fava well in cold water. For every one part of Schinoussa Fava, add three parts water. Bring to a boil over high heat, skimming the foam frequently. Lower the heat and add one dry onion cut into quarters. Stir often to prevent sticking. When the onion has completely softened and dissolved, remove from the heat. Add salt and olive oil, and serve with lemon juice, finely chopped onion, and capers.

About Schinoussa

Schinoussa is a small, unspoiled island in the Small Cyclades, known for its quiet charm, crystal-clear waters, and slow island rhythm. With a long agricultural tradition and fertile soil, it produces exceptional local products, including its famed fava. Life in Schinoussa follows the seasons, preserving authentic Cycladic culture and hospitality.