Sapori dall'Umbria
Typical Umbrian sweet and savory specialties
Sapori dall'Umbria - Assisi
Street Giovanni Becchetti, 7
Santa Maria degli Angeli - ASSISI (Perugia) Italy
Tel. 075.8041298 - Mobile Phone 3336244308
VAT number 02945550545
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© Flavors from Umbria 2021
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«(...) The Fava Cottòra dell'Amerino is a seed with very ancient origins, the cultivation of which has been preserved only by a few producers in the municipalities of Amelia and Guardea, in the province of Terni. The fava cottòra, so called for its characteristic of cooking well without needing to be peeled, is small, tender, nutritious and very digestible. What makes it so is above all the clayey and limestone-poor soil of the area; The cultivation technique does not in any way envisage the use of pesticides and still manual processing in all its phases. It is sown in postarelle (small holes) at the beginning of November and harvested in July when the plant is completely dry. The uprooted plants are left in the summer sun for a few days to dry out completely and then they are beaten by hand to open the pods and collect the seeds. Again by hand, the beans are passed through a sieve (called corvello or gigliaro) to clean them of impurities and then kept in glass with the addition of a few cloves of garlic. (...) The fava bean is an erect, rigid and glabrous annual herbaceous plant which has sturdy stems, hollow inside and quadrangular. The leaves are alternate, the flower is white with dark red-brown or almost black spotted wings. The fruit is a large fleshy pod, cylindrical or flattened, about 20 cm long and internally covered with a whitish fluff. Inside the pod there are, in a variable number from 2 to 5, yellow-brown grains, flat, oval, large and pulpy. The grains can be used both fresh and dried and, in both cases, have a sweet but intense flavour. (...). The broad beans are harvested in July and kept dried all year round. (...) The most traditional dish of the area for cooking broad beans is the "striscia con le fave", prepared on the day the pig is slaughtered: the broad beans are boiled with the fat from the pig's ventral area and then seasoned with same fat, now melted» (Il Mangiaweb).
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