We have now covered fava bean soup two-ways – fresh and dried – and as a last offering on the topic of fava beans – because I have some in the kitchen that the Nonna di Giulia sent me in a parcel- I am posting this post. At the end of a nice simple meal down south in Salento during fava bean season – these are are often served in the pod to diners. You grab some pods, you open them, you eat the fava beans raw with some really nice primo sale cheese – tastes a little like really firm ricotta with a bit more flavour but not much. Not creamy but firmish cut. Very nice indeed – served with some semolina flour bread – homemade of course. Recipe at some point in the future.