Fava of Santorini is one of the most important products of the island. Derived from a plant that bears the name 'peas' and in accordance with archaeological finds in the excavations of Akrotiri, grown on the island for more than 3,500 years. Sowing is in late December and harvested in June. The yield per hectare is not more than 200 kg per hectare. Below is a natural process comprising maturation of the fruit in cave stores for a year, drying in the sun, cleaning, peeling and slicing.

As for plant growth, the rampant development helps to protect from the wind, while dry adaptation, allowing it to flourish in almost desert conditions. Also the possibility to capture nitrogen atmosphere allows it to cope with the lack of nutrients.

The traditional methods of treatment, give the fava of Santorini authenticity and taste specificity!

The characteristics of Santorini fava make it ideal dietary habits, as it helps bowel function, metabolism and neural system and controls blood sugar and cholesterol.

The particular characteristics of Santorini fava:

• The uniqueness of the plant from which produced the Lathyrus clymenum L., of the legume family, grown exclusively in Santorini
• The sweetish taste
• Ôhe yellow color
• The sparkling texture
• The ease in cooking (about 1 / 3 of the required common beans for years)
• Ôhe high content of carbohydrate, protein and fiber
• Ôhe content in vitamins B

Since February 2010, Santorini Fava is a Protected Designation of Origin Product, named 'Fava Santorinis'.