We only select the smallest and tastiest broad beans and keep them in a light marinade which enhances the sweetness of this delicious legume.
Tender and with a delicate flavor, they are well suited to accompany red meats and are excellent to eat with fresh bread.
Ingredients:Broad beans, sunflower oil, wine vinegar, spices, salt.
Jar of 230g
Expiry: 24 months
Sardinian broad beans in oil
Did you know that the most cultivated legumes in Sardinia are precisely le beans? Well yes! According to statistics, broad beans account for about 60% of legume production in the island. And besides being the legume most appreciated by Sardinians, the broad bean has some nutritional characteristics very interesting: contains carbs but also many protein, about three times those found in wheat and rice. For this reason it has always been a staple food of poor cooking. They were probably the first legume consumed by man, at least 3,000 years ago.
Particularly favorable to the cultivation of this legume is the microclimate that is created in the area between Capoterra and Pula, in the province of Cagliari. Here the vegetation thrives undisturbed, protected by the presence of the hills and facilitated by the right level of humidity in the air due to the large ponds in the area. The one we usually eat is la Vicia faba maior (or large broad bean) with long and flat seeds, but there are other smaller varieties.
