With springtime here, everyone’s heading out into the countryside to soak up the sun and enjoy nature’s beauty. I remember when I was a kid, we’d dive into the fields of favas, munching on the pods and hoping the farmers wouldn’t notice we’d eaten their harvest. You see, fava beans were a precious treat for the farmers’ cattle, but if you picked them early in the season, you could have a feast for yourself too!

I’m talking about “vicia faba,” an ancient member of the pea family. These fava beans, also known as broath beans or “baccelli” in Tuscany, are pale green with a nutty flavor. They grow from late March through the beginning of May.

TUSCAN FOOD IS A FAVE

It’s been shown that they’ve been farmed since ancient times and have played a significant role in the culture of many countries. They were especially popular in ancient Rome, so much so that one of the most important noble families took their surname, “i Fabi,” from these pulses. Even traces have been found in Troy, Crete, and some say in ancient Greece, where eating them was even forbidden because the black stains on the pods were linked to death. However, their nutritional value has been rediscovered recently, as fava beans went from being a luxury for the wealthy to being used for common people and cattle. Over the years, many legends have surrounded these pulses, but the most interesting one that still circulates here is the legend of the “leap pod.” It’s said that on a leap year, the fava beans inside the pods grow backward. So, if you shell one, you’ll find the beans attached downward, not to the stem. It’s just a funny legend, but you know what they say, passing down myths and legends keeps a nation’s story alive. It can be a lot of fun spending a lazy Sunday afternoon shelling pods to see who finds the backward beans on a leap year!

Back in the day, those tender, freshly picked favas were a fantastic treat for a springtime picnic! In Tuscany, we love them raw, simply seasoned with a pinch of salt and drizzled with extra virgin olive oil, paired with our beloved Tuscan Pecorino DOP cheese. It’s the perfect snack to accompany a glass of Chianti wine.

We’re so fond of them that we even have a one-day festival called “la baccellata” in Certaldo Alto, held on April 25th this year. It helps the local church of San Tommaso e Prospero raise funds for the procession of Beata Giulia in September. On “baccellata” day, people come together to enjoy these delicious fresh pods with Pecorino Marzolino cheese, a Tuscan fresh Pecorino that hasn’t been seasoned, which beautifully blends with the favas, creating a unique delight for all your senses.

Another delightful way to enjoy your favas raw is to make a simple and quick, yet very nutritious pesto. All you need are 250g of fresh shelled fava beans, a clove of garlic, 80g of Pecorino cheese, a pinch of salt, and some fresh basil leaves if you like. Just blend everything together and then add a splash of Tuscan extra virgin olive oil to achieve a creamy texture. You can savor this delight on toasted bread (crostini), as a side dish for meat or fish, or make a generous portion of pasta: boil it until “al dente” and stir-fry everything for one minute, adding just a drop of the boiling water if needed. Feel free to get creative and add some pine nuts or almonds to the mixture, or simply sprinkle them on top of the dish, slightly toasted.

Our last tip: when you’re picking up favas at the market, if you’re in Tuscany, just ask for baccelli. If you’re hoping to enjoy them raw, look for tender, firm pods with a velvety fuzz and small, thin-skinned beans inside. Otherwise, you’ll need to peel the skin off, which means boiling them for a few minutes.

I guess all that’s left to say is buona baccellata! Happy favas day!

Enjoy!