Home Larder Pulses and Grains Dikotylon Fava of Feneos

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.
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As low as £4.65
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



Typical ValuesPer 100g
Energy1531kJ/
366kcal
Fat0.7g
of which Saturates0.2g
Carbohydrate54g
of which Sugars1g
Protein29g
Fibre14g
Salt0.1g
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.

Yes we came into an important conclusion: Fava is one of our favourite dishes.

Some of us Maltbies like it as a main dish, some as a side or a meze, but we all agree that we love it, as it brings in mind grandmothers/ holidays/ old greek cafes (kafeneia) back home.

So, following The Greek Larder's residency, we managed to get Thodori reveal his signature fava recipe and here we tried it in our kitchen with a Greek salad topping.

It was super easy and it was the perfect lunch break for busy people like us.

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.

More from Dikotylon, Feneos, Peloponnese

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