It can be considered a whole cultural experience in touch with the rural environment. Based on ancient recipes some of which still cooked by our grandparents at the beginning of the last century it couldn’t avoid using the real pots and tools of the past.
To make this cream I took inspiration from an ancient sardinian recipe of indisputable success. I am talking about the boiled ripe fava beans flavoured with wild fennel, delicious! You squeeze them out with you bare hands, throwing away the skin, you just can’t help yourself to have one more.