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The Santorini Split Peas (“Fava”) is a famous PDO product (Protected Destination of Origin) made with the seeds of the plant “Lathyrus Clymenum”. Seeds have been found, stored in clay pots, at Akrotiri (city of the Late Minoan era). This is the proof that the same plant is cultivated on the island for the last 3.500 years. The Santorini Fava is rich in proteins and carbohydrates. The traditional method of production and processing result to the velvet texture and sweetish taste, properties that made the Santorini Fava world famous.
Plowing starts a few days before Christmas. The plant blossoms around April and then the seeds ripe. During the first days of May, the seeds dry on the plant. Farmers pick the seeds with the morning dew, because when the day gets hotter the seeds get to dry and brake while gathered.
Next, the seeds are carried to the stone threshing fields and by noon, when the sun is high enough, the threshing with animals begins until the straw parts from the seed. Then they start to throw the remains up-high and the wind carries away the hay, letting the seeds fall on the ground.
Then the seeds are stored for a few months before the milling, in round, double stone handmills.
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