Springtime means fava bean time. To the uninitiated, fava bean pods look like string beans on steroids. You don’t eat the pod, you eat the inner, bright green, crispy, flavor packed bean. They are outstanding paired with a soft, white cheese like Robiola or a fresh Manchego cheese. Perfect for a risotto, with crispy prosciutto.Read More
Fave beans. How do I love thee? Let me count the ways.
I love thee raw.
I love thee in salads.
I love thee paired with soft white cheeses.
I love thee as ‘maro’.
Euro 1,50 I may have arrived back in Italy on Monday, but I had to wait until Wednesday’s Market before it felt like I was truly back.
I was looking forward to all things spring at the Umbertide market: fresh fave beans, artichokes, good oranges, getting a big hunk of parmigiano, abundant flowers, radishes, peas, asparagus….and I was not disappointed.
I was, however, disappointed in my marketing skills. It’s an acquired skill to muscle your way up to a crowded vegetable stand, choose your produce and then get to pay for it. The old ladies will either stab you with an elbow, or simply lob their bag over your bag and you go to the back of the crowd, in disgrace.