Fava di Fratte Rosa
Fratte Rosa Fava Bean
Fratte Rosa holds that the best favas come off the white clay they call i lubachi, the same clay that makes the local earthenware, the cocci; the village has been known for both terracotta and beans since Roman times. The growers have selected a short-podded ecotype averaging four seeds, the beans large and round, mild, and tender even fully ripe.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Fratte Rosa and its neighbours, Pesaro-Urbino province
How it is made
Sown in October; the plant reaches about 80 cm and the waxy seeds are ready in early May and dry through June. Grown in rotation with vegetables and cereals, with no nitrogen or potassium added.