Dikotylon Fava of Feneos
Produced in the mountain valley of Feneos in the north Peloponnese, ‘Fava Feneou’ derives from the species Lathyrus sativus and is small in size, with 1000 seeds not exceeding 150g in weight.
As low as
£4.95
The pulses featured in our collection are selected and packaged by ‘Fenea Land’ and have been produced in Feneos, a 600m high mountain valley nestled between the 2,400m peaks of Helmos and Zyria in the north Peloponnese, where the rich and fertile land adds its own flavour to the environmentally produced products – land blessed by the gods through Artemis and Hercules.
The produce comes from local small-scale farmers, all of whom are land and product registered, who have developed their skills of cultivation from generation to generation, so ensuring the unique strains of the seeds used to provide the ultimate in terms of both quality and taste.
Net content: 500g-1kg
Packaging: Plastic bag or Compostable paper bag
Suitable for Vegetarians and Vegans
Ingredients: 100% Fava Of Feneos. No Preservatives, No Pesticides
Net content: 500g-1kg
Packaging: Plastic bag or Compostable paper bag
Suitable for Vegetarians and Vegans
Ingredients: 100% Fava Of Feneos. No Preservatives, No Pesticides
| Typical Values | Per 100g |
|---|---|
| Energy | 1531kJ/ 366kcal |
| Fat | 0.7g |
| of which Saturates | 0.2g |
| Carbohydrate | 54g |
| of which Sugars | 1g |
| Fibre | 14g |
| Salt | 0.1g |
Serving Instructions:
Cooked as yellow split pea puree, a must summer dish to serve with olives, sardines, red pepper pates and to have with a cold beer.
Cooking Instructions:
Wash before use. Do not soak before cooking.
Add water with a ratio of 1:4 and bring it to a boil. From the moment the water begins to boil, reduce the temperature to a simmer, and leave covered for approximately one hour.
If the water evaporates before cooking is complete, add more boiling water.
Cooked as yellow split pea puree, a must summer dish to serve with olives, sardines, red pepper pates and to have with a cold beer.
Cooking Instructions:
Wash before use. Do not soak before cooking.
Add water with a ratio of 1:4 and bring it to a boil. From the moment the water begins to boil, reduce the temperature to a simmer, and leave covered for approximately one hour.
If the water evaporates before cooking is complete, add more boiling water.
Producer
Dikotylon, Feneos, Peloponnese
Dikotylon pulses are grown in Feneos, a mountain valley nestled between the peaks of Helmos and Zyria in the north Peloponnese. The rich and fertile land in the valley adds its own flavour to the pulses, which are grown by local small-scale farmers who, farming sustainably, have developed their skills of cultivation from generation to generation. Growers cultivate unique strains that provide the best in terms of both quality and taste.
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