Naturally Greek

Artisan food products from the heart of the Mediterranean

528 Wrighwood Chicago IL. 60614 USA

(773) 549-6211

Our goal at Naturally Greek is to bring to market the best products from Greece. Pure and high quality products that exemplify artisan production and are authentic and earth-driven. We have canvassed the Greek countryside in search of farmers and growers who embody this spirit and have a passion and deep connection with their land. We are committed to making Naturally Greek a brand synonymous with outstanding quality and with food products that capture and honor the essence of the Mediterranean lifestyle and diet.

Naturally Greek Fava Santorinis

There are favas and favas, in Greece and elsewhere around the world, but none has the taste nor the age of Fava Santorinis. Fava (from the latin word for broad bean “favus”) Santorinis (from Santorini, the volcanic island in the Aegean Sea) is a Protected Designation of Origin product. 

The island’s residents have been growing their own favabeans from the indigenous plant Lathyrus clymenum L., for over 3.500 years.

Santorini’s unusual ecosystem, evolved from past volcanic eruptions, volcanic ash, cellular soil, and the presence of humidity in the early hours of the morning –created by the sea and the heat– create an extraordinary terroir. Its production on the island is limited and it is a difficult crop to grow as it is vulnerable to strong Aegean winds –they can blow its flower away before it can yield the pea–, and to sudden heat waves. These uncertainties make Fava Santorinis a relatively rare and expensive legume, but one prized all over the world both for its nutritional and theraputic properties.
Rich in proteins, vitamins and carbohydrates, easy-to-make and tasty, you can enjoy it in a variety of ways, warm or cold.

Due to its small size and large amount of carbohydrates, Naturally Greek Fava Santorinis tastes sweeter and boils faster than other favas from Greece which are made from the Lathyrus sativus plant.

Recipie: Naturally Greek Fava Santorinis with capers

 

Tips

  • In the pot that Fava Santorinis will boil, if you add a chopped onion and one carrot, will add the fava a velvety taste.
  • Rich in soluble fiber, Fava Santorinis is an ideal food for maintaining blood sugar levels and blood cholesterol to normal levels, ideal for normal and abnormal function of the gastrointestinal system and ideal for the prevention of chronic diseases such as colon cancer.
  • Together with rice or dried fruit, can perfectly substitute the meat


Use

  • You can serve the fava as a dip with vegetable sticks.
  • The classic Greek way serving fava Santorinis is by adding raw olive oil and chopped onion on top.


Fava Santorinis-secrets

Fava Santorinis is sown late November to early December, first in the estates that are near the sea and then to the estates that are in higher places of the island. The harvest is gathered in May before the heat becomes strong, and then stored in large barrels without moisture, where "rest" for at least six months, in order to dry. Treatment of starts close to Christmas, having enough time to acquire the characteristic golden yellow color and other properties.

Fava Santorinis has frothy texture and very particular taste. Because of the soil of Santorini Island, which is rich in sugars, Fava is sweetish, while favas from other areas have a more bitter taste. Is very rich in protein, in a ratio of approximately 20%, and carbohydrate, 63% respectively, while it has a small size. These two features make the fava Santorinis very easy to boil:  it takes 1/3 of the time to prepare in connection with favas from other areas.

fava Santorinis tradition.JPG