Taverna Starter · Yellow Split Pea Puree
Fava Santorinis
Photo: Navin75 / Flickr · CC BY-SA 2.0
Despite the name, Santorini's fava has nothing to do with Italian fava (broad) beans — it's made from Lathyrus clymenum, a small yellow legume related to the grass pea, grown on the island for thousands of years in its ash-black volcanic soil.
Santorini's local fava pulse is simmered until soft, then blended smooth with olive oil, lemon and slow-cooked onion into a thick, golden puree. Served warm at taverna counters and market food stalls, drizzled with more olive oil and capers.
Why it's made this way: Santorini's volcanic soil and dry climate suit only a handful of drought-hardy crops, and the island's split pea has held Protected Designation of Origin status since 2011, tying fava to the island as firmly as its tomatoes and wine.
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