The Fava Cottoia di Modica is a local variety of fava bean cultivated in the Modica territory, in the province of Ragusa, representing an agronomic heritage of southeastern Sicily. Included in the Slow Food Presidio, this fava bean stands out for a characteristic that makes it precious in the kitchen: particularly short cooking times compared to other varieties, thanks to the structure of the seed and the composition of the skin. The colour is yellowish-green and the shape slightly flattened.
In the kitchen, the Fava Cottoia di Modica is used both as a dried legume and, traditionally, in local preparations where it is used for soups, purées and vegetable-based dishes. The pulp is creamy and sweet-tasting when cooked, with a consistency that maintains a certain compactness. Cultivation follows traditional methods suited to the climate and soils of the area, ensuring production linked to the territory.
The Slow Food Presidio protects this ancient variety, promoting the continuity of cultivation and valorising the knowledge passed down by local farmers, in a context where biodiversity represents a cultural value as much as an agronomic one.
