Fave e Pecorino

May 25, 2012 / Food & Wine
Rome, Lazio
It’s spring time, so fave (fava or broad beans) are now in season and pecorino romano (lit. Roman sheep’s cheese) is everywhere. Nothing more to it than these two ingredients, maybe some bread and a bottle of chilled white, and a drive out to the countryside for a picnic . .

The fave are still tender (they get tougher later in the season) and so can be eaten raw. Coupled with the sharp cheese, the sweet beans make a great combo. Careful though, a stomach full of both and a glass of wine will result in a nap in the shade. Can’t make it out of town to eat your fave e pecorino? Any one of Rome’s many parks will do just fine, and you won’t be only one there doing just that.


by GB Bernardini

Editor, Italian Notebook

12 Responses to “Fave e Pecorino”

  1. My mouth is watering for some of this “fave e pecorino”! Your notes are always so entertaining – Grazie!

  2. Giuseppe Spano
    Giuseppe Spano

    I always await the fava! We Pugliese Love them pestled with olive oil pecorino,black pepper,origano into a hummus-like paste with pane …..ummm

  3. Linda

    Ho fame ma ed anche nostro stagione qui a San Francisco in California per le fave e noi abbiamo vini bianchi e pecorino romano d’italia. Buonissimo!!

  4. Fiona Cameron

    Guiseppe…… Can I come too eat at your place ?????!!!

  5. Giuseppe Spano
    Giuseppe Spano

    our door is an open passage for all, our casa or la scuola we teach
    are places of conversation and food ….venire

  6. One of my favorite combinations! We normally eat the fave (in Tuscany we call them ‘baccelli’) that grow in our olive grove. However a lovely, but very hungry porcupine crossed our plans this year…
    In our Tuscan village people stock up on cacio (cheese) and baccelli not for picnics but for second breakfasts at the bar. And don’t dare asking for Cappuccino. Only red wine allowed to wash them down – never mind it’s only 9.30 in the morning.

  7. Anne Robichaud

    What timing, GB!
    I will shared this now with four Americans who joined us for dinner in our Assisi farmhouse 2 nights ago / and the antipasto highlight was pecorino (Umbro- oh well) and fave from the vegetable garden of farmwoman Giuseppa.
    Che bonta’!

  8. Gian Banchero

    Yes, Signor Scaglione, fave in pasta fagioli, ambrosial! The women of the Piemontese half of my family make pasta fagioli (“pasta fazoi”) using all the usual ingredients for minestrone except the “beans” (fave are really a type of pea) used are fave, fresh or dried. Thank you GB, wonderful photo of the beans and cheese, ho fame adesso!!!!

  9. Helen Ruchti

    Fave e peccorino–photographed in the foreground of the Circus Maximus–a great combination of delicious food and impressive view of Rome’s greatest race track…great photo idea for a cook book!


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