Fava snacks

In Modica, where it comes from, it is called “cucivili”: this is the “fava cottoia”, which cooks in less time than the hard one and has thinner, more tender skins. A Slow Food Presidium, the fava cottoia has a long history in the cuisine of the Hyblean peasants, who used to eat it in the “coppi” fields, thus providing the dose of protein needed to work in the countryside.