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 Fava Beans Pâté with Wild Fennel is great if spread directly on toasted bread, if used to prepare delicate sandwiches and if proposed as an appetizer or with pasta. How to eat: On the chance that you decide to use Fava Beans Pâté with Wild Fennel as an appetizer, you can spread it on the toasted bread or tramezzino bread, adding also some small dies of salami or cheese. If you decide to use Fava Beans Pâté with Wild Fennel as a sauce for pasta, it is preferable you heat it in a pan with a few tablespoons of cooking water to dilute it, and then sautéed it in the same pan with just drained pasta to let the flavours mix. You can dress with a drizzle of extra virgin olive oil.
Let enjoy a culinary excellence of the Marche all the year round and not only on May: the Fave Beans Pâté with Wild Fennel next to a slice of Chilli Pepper Pecorino Cheese.