Fava Santorinis is one of those appetizers that cannot be missing from any respectable tavern, because it gives the traditional Greek taste. It is yellowish in color, cooked until it has the form of mashed potatoes, even though it is a grain plant like the lens, and it is served in flat-shaped plates. Fava is rich in proteins and carbohydrates.
Its natural and chemical properties make it easy to cook, soft and pleasant to eat and slightly sweetish in taste, although you will probably try it sprinkled with finely chopped onions on top.
The name "Fava" first appeared in written texts from 6-5BCE in extracts of a lost tragedy of Aeschylus, where the term is used to describe the food of poor people. The truth is that Fava is inexpensive and easy to cook. From ancient times Fava is cultivated on the island of Santorini - more than 3 600 years ago. The volcanic soil and local climate attribute to the cultivation and development of this unique local product.
The lack of moisture in the soil means that the few vegetables that grow on the island of Santorini have very strong aroma and taste. One of the most interesting and delicious plates with Fava is when it is well boiled and served with eggplant on top.
According to the official journal of the European Union Fava Santorini now has a brand of origin and PDO indication.
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