Every year in Apulia 33 million pounds of fava beans are harvested and transformed into antipasti, side dishes, and soups.” The traditional country dish par excellence is a puree of fava beans (pure’ di fave e cicoria) served with sautéed wild chicory called ‘ncapriata.
More than 500 of the best Italian wines from the top Italian wine producers will be featured at the upcoming SensofWine NYC, Luca Maronis highly successful wine tasting.
