Fava Santorinis

Φάβα Σαντορίνης / Fava Santorinis is a PDO-protected product consisting of dried, husked, and crushed cotyledons of Lathyrus clymenum L., a legume of the family Fabaceae grown exclusively on the volcanic islands of Santorini. The split cotyledons are yellowish, shaped like flattened disks, approximately 2 mm in diameter, with a maximum moisture content of 13 %. The product is distinct from fava bean preparations.

About this designation

Registered as a PDO under file number PDO-GR-0520, with EU protection dating from 9 January 2006 and eAmbrosia identifier EUGI00000013927, Fava Santorinis covers dried, husked, and crushed cotyledons of Lathyrus clymenum L. (family Fabaceae). The protected name is recorded in both Greek and Latin script: Φάβα Σαντορίνης and Fava Santorinis. The defined geographical area comprises the islands of Thira, Thirasia, Palea Kameni, Nea Kameni, Aspro (Aspronisi), Christiani, and Askania in the Prefecture of the Cyclades, region of the South Aegean, Hellenic Republic. All stages of production — cultivation of Lathyrus clymenum L., ageing (drying) of seeds, removal of husks, and packaging — must take place within this defined area. The specification states that the cotyledons are yellowish, shaped like flattened disks, approximately 2 mm in diameter, with a maximum moisture content of 13 %. The percentage of broken cotyledons varies from 1 % to 5 % depending on the production process. Chemical properties include a carbohydrate content of 63 % and a protein content of 20 %. The specification attributes these characteristics to the combination of the volcanic soil of Santorini, the area's specific microclimate — including an average annual relative humidity of 71 %, maximum annual rainfall of 370 millimetres, an annual average temperature of 17.5 °C, and 202 days of sunshine per year — and the exclusive use of the local Lathyrus clymenum L. genetic material, cultivated on Santorini without interruption for over 3 500 years according to the specification.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 9 January 2006 under file number PDO-GR-0520 (eAmbrosia: EUGI00000013927).
• The product is made from Lathyrus clymenum L., not from fava beans (Vicia faba L.); the specification permits no other plant species.
• All production stages — cultivation, ageing, husk removal, and packaging — must take place within the defined island area; packaging outside Santorini is not permitted.
• Archaeological evidence cited in the specification places Lathyrus clymenum L. seeds at Akrotiri dating to the late Bronze Age, approximately the 16th century B.C.

Tasting notes

Aegean Santorini split-pea-puree-style yellow split-pea POP — distinctive — actually a yellow split pea (Lathyrus clymenum), not a fava bean. Cultivated in Santorini volcanic soil. Pale yellow color when dried, creamy mush when cooked, mild earthy-sweet flavor.

HoReCa use

**Iconic Cycladic Greek mezze** — Fava Santorinis (puree with capers, raw onion, EVOO, lemon); on mezze boards; pairs with Assyrtiko de Santorin.

Packaging

• vacuum-pack-dried-500g
• vacuum-pack-dried-1kg
• jar-cooked-puree-300g
• gift-pack-500g