16/08/2025
Yesterday we celebrated Ferragosto (August 15th) with two products from Patmos: wine of in front of our great sunset at and fava beans onnthe beach by . On a busy day, we wanted to say hello to our friends at Lampi, who recently joined the Chefs' Alliance and the Convivium.
Fava beans are healthy and tasty.
It's one of the most common dishes in Greek taverns, but not all fava beans are local. They have always been produced in small quantities by the families on the island and are highly vulnerable, as they can be destroyed by strong winds, drought, or extreme heat waves. It's not a chickpea, nor a lentil, nor a pea, but it tastes like all three. It's very small (about 2 mm in diameter), round and flat, and a deep yellow color. It's very rich in protein and carbohydrates, and in Santorini (the most famous), thanks to the volcanic soil and climate, it has a unique texture and flavor.
After harvesting, the plant's seeds are dried, then extracted from their pods and finally packaged for sale.
