Broad Beans — A Humble Flavour That Becomes Memory

Dried broad beans are one of the oldest and most emblematic dishes of Apulia’s rural tradition. A food that may seem humble, born out of necessity, yet over time it has become a symbol of conviviality, seasonality and respect for the land.

In Turi, broad beans are slowly cooked until they turn into a warm, velvety purée, often served with wild chicory or foraged greens. An essential dish made from just a few ingredients — broad beans, water and extra virgin olive oil — yet capable of telling the story of entire generations: shared family lunches, home kitchens and the slow rhythms of the countryside.

Broad beans also feature in other preparations. Used as a sauce for pasta, they become a nourishing and complete meal; in more creative pairings, they are combined with fresh grapes, creating sweet and unexpected contrasts for more adventurous palates.
When fried, they turn into a crisp and irresistible snack, much loved as an aperitif nibble, simple yet deeply satisfying.

Served in a terracotta dish or in small bowls, finished with a drizzle of raw extra virgin olive oil, broad beans embody an honest cuisine — one that seeks no spectacle, but preserves the profound value of simplicity.