Broad beans are recommended by nutritionists for the richness of proteins, fibers, vitamins and minerals which, together with the low floury quality and particular taste, give life to a product that is certainly unique.
The bean, for its nutritional and organoleptic characteristics and for the multiplicity of uses in Mediterranean cuisine, has been rediscovered and re-evaluated by consumers in recent years.
For their high protein content they are also known as “meat of the poor”. They are also a valuable source of mineral salts.
They have ancient origins: traces have been found in Neolithic villages and in Egyptian tombs of about 5,000 years ago.
Leonforte broad bean has been recognized as a typical product of the Mediterranean diet and is one of the Slowfood products.
The so-called frittedda is prepared with Leonforte fava beans, dried fava beans are particularly suitable for preparing macco.