Greek fava (split pea purée) dates back to antiquity and the variety Lathyrus clymenum
( called Fava) has been cultivated exclusively on the island of Santorini for more than 3,500 years, long before the eruption of the volcano.
Fava is characterized by its bright yellow and sweetish taste with a distinctive flavor and high protein and fiber content. It is one of the most renowned Greek legumes derived from the plant Lathyrus clymenum, mostly found in many countryside areas with the most popular variety found in the island of Santorini.
Nutrient content
Greek FAVA has high content of Protein (25%) and is an excellent source of dietary Fibre (26%) and low on Fat.
The reward for the uniqueness and unbeatable quality is its characterization as a product of Protected Designation of Origin.
Serving FAVA
The traditional way of serving Fava, is with finely chopped red white onions, fresh capers poured with extra virgin olive oil.
When the original fava from the picturesque volcanic island of Santorini, meet wild capers ( handpicked from the Caldera cliffs) the result is a unique flavor which promises a unique gastronomic experience every time!