Fratte Rosa is located between the valleys of Metauro and Cesano, more than 400 meters above sea level. Its territory is characterized by clay and chalky soils, known as "Lubachi", where, during the first ten days of October, the fava bean of Fratte Rosa is planted, in holes that are about 70 cm apart. The seed maturation takes place on May and June. The fava bean of Fratte Rosa is part of the leguminous family, and precisely the kind of "vicia" and the species of "faba maior L". It is a native variety of the Marche, which comes with a short and slightly stocky pod, containing 3 or 4 large and rounded seeds. This variety of fava bean has emerged in the area around Fratte Rosa, standing out from the others because its particular sweetness and softness even at full ripening. The change of customs and habits, imposed after the war, had led to the abandonment of the cultivation of this variety of fava bean relegating it to a few older tradition-bound. The project of restoration and enhancement of the fava bean ecotype of Fratte Rosa began in 2000; thanks to the research activities of the municipality of Fratte Rosa in collaboration with various regional bodies, but above all thanks to the work of local farmers elected to "Seeds Saver", the seed was finally recovered.
Close to the town of Fratte Rosa (PU), Azienda Agricola i Lubachi cultivates cereals and fodders with the organic method. The company's goal is to rediscover old traditional productions combining respect for origins with respect for the land. The company participates to the project of varietal recovery of Fava Bean of Fratte Rosa, collaborating with the Experimental Institute for horticulture of Monsanpolo del Tronto(AP) and the Faculty of Agriculture of the University of Ancona. The company bears the name of the land where is located, in fact, Fratte Rosa is on heavy clay soils known as "I Lubachi".
General information: The oil is a natural preserving agent, especially effective for food. The fava beans in olive oil are ideal for composing appetizers, dressing salads or creating side dishes. How to eat: You can drain the fava beans and serve directly with meats and cheeses, or with richer dishes such as roasts and stews, or you can use them to make tasty salads or prepare delicious appetizers.
A typical culinary tradition of the Marche which never ceases to surprise for taste and authenticity: the Fava Beans of Fratte Rosa in Extra Virgin Oil with Garlic and Wild Fennel, along with a slice of Pecorino Cheese with Herbs and a glass of Verdicchio di Matelica.