The Sardinian Favata

Favata is a typical course of Sardinian cuisine, whose origin dates back to the lean culinary art of the Island. Very far from the typical recipes of the gastronomic literature, this food represents an unique course, born for satiating the hunger among the less well-off social classes. But, the simple and rustic composition defines the typical taste of the people’s cuisine.


The basic ingredient is represented by fava beans that must be soaked into lukewarm water, preferably for the whole previous night compared to the preparation of Favata. 

The first phase of preparation consists in chopping up garlic, dried tomato and green onion and making them brown in a pan where adding fava beans. Then, you can add the chosen parts of pork, among which there can be foot, muscle, ribs and ears.


If you prefer foot, this one must be joined to fava beans some minutes before, because, being a very robust part, it needs a greater baking. Later, it is necessary to cover everything with water and to dose with salt. After about an hour and a half of cooking, you must add the Savoy cabbage that is cut in cubes, the fennel that is chopped out, one or two slices of garlic and a whole chili pepper. You must cook for about another hour and a half, paying attention to the cooking water.


At the end of the time necessary for the implementation of the recipe, you must pour the meal on a layer of carasau bread and flavor with oil poured slowly.

A peculiarity of Sardinian Favata concerns that, just like the habits of the dining companions during the classic and Medieval epoch in the territory of Logudoro, it is served between January and February during celebrations, through the salty parts of pork in addition to àppara, borage and fennel.

A dish with a decisive flavor spiced with the unique smells of Sardinia.