Protected Designation of Origin acquired the Fava of Santorini, as recorded in the register of the European Union called 'Fava Santorinis'
The high protein and high carbohydrate content, but rather the uniqueness of the plant cultivated on the island for the production of fava are the main characteristics, as a product.
The sparkling texture, the sweetish taste, ease in cooking, are what characterize the beans, a product grown on the island for 3,500 years.
Helps proper bowel function, metabolism and neural system and controls blood sugar and cholesterol.

How can you distinguish the Santorini fava? According to producers, the product has specific characteristics. The main difference is that it comes from another species of plant-Lathyrus clymenum L. - the legume family. 'But it is striking and specificity in taste, as our fava is sweetish. Also, boils much faster than other regions fava. This is mainly due to the small size and carbohydrate content' says Mr. Nomikos, producer and owner of Farm Giannis Nomikos.

Producers seed the plant in December and in late May-early June fava is harvested, 'and we can not allow more, since the plant is sensitive to the sun', he says. However, what is interesting is that the yellow color of the beans due to the aging process which exists. 'After the collect, the clean and fournizoume to make deworming. Then let it dry in places without humidity for six months to a year after the grind. Imagine that now we grind the last year beans', adds Mr. Nomikos.

Sources: www.tanea.gr, www.ethnos.gr, http://eur-lex.europa.eu