Santorini Fava with Braised Capers and Onions

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By Aglaia Kremezi

Published 2014

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Long before Santorini became one of the world’s most popular tourist destinations, it was one of Greece’s most destitute islands. In a place poor in natural resources and badly exposed to the harsh winds of the Aegean, Santorini’s impoverished but ingenious inhabitants survived on whatever they could forage or cultivate in small terraced gardens on steep, rocky hills. Capers were plentiful, so they were often treated like any other foraged green, elevated from a flavoring to the principal i