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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Sardinia
II
Description
A Sardinian pastoral soup of dried fava beans slow-cooked until they dissolve into a dense, silky purée, finished with aged Pecorino Sardo and wild fennel fronds. The term 'marò' refers to the pounding of the beans — traditionally stone-milled — giving a slightly rough, textured consistency rather than a smooth cream. Drizzled with raw olive oil and eaten with carta musica.
III
The Thread
—Slow-cooked dried fava bean dish seasoned with olive oil and aromatics — same ancient Mediterranean fava tradition, different spice register Egyptian
—Dried fava purée with olive oil — the Pugliese version pairs with bitter chicory; the Sardinian version with fennel and Pecorino Pugliese
—Split yellow pea (or fava) purée with olive oil — close textural parallel, different legume and regional character Greek
IV
Flavour Context
Earthy, sweet and faintly anise-scented from the fennel; Pecorino adds sheep's milk salt; the raw olive oil finish gives a grassy bitterness that lifts the whole bowl
Pillars V — VII
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