In Italy the first broad beans signal the beginning of spring. In Sicily this occurs as early as March, when they have special ‘festas’ to celebrate their arrival. The new beans – known in Tuscany as baccello and in Sicily as prima fave – are so delicate they are eaten raw. Here broad beans appear in May, coming to a finish in June.
Broad beans should be eaten as soon as possible after picking. They are best if left on the stem, for the beans stay softer and more moist. We always look for pods that appear young and green, without blackened marks, for we prefer not to shell the beans once out of the pods, enjoying the texture and taste of the young skins.