Broad Bean

Appears in

Honey from a Weed

By Patience Gray

Published 1986

Broad beans, being native to Apulia (as they are to Catalonia, Sicily and Greece), this simple culinary advice comes from the origins.

For the consumption of raw broad beans, see Fasting on Naxos; and for raw beans eaten in Tuscany see. The best cheeses to eat with raw broad beans are the Greek féta, salty, and the Sardinian marzotica, a kind of ricotta made from ewe’s milk, well drained, dried and conserved with salt (made in March, as its name implies).