Typical dish of Lecce
Fava Bean Purée with Wild Chicory
A velvety purée of dried fava beans, pale and dense, cradles a tangle of deep-green wild chicory. The contrast is clear yet harmonious: the soft sweetness of the purée meets the vegetal bitterness of the field greens, all enhanced by a generous drizzle of extra virgin olive oil. The dish is simple in appearance but deep in flavor, nourishing and comforting. In Lecce it is often served as a main course in home cooking or as a traditional dish in local trattorias.
Season: Tutto l'anno€6–10
Why it matters
Fava bean purée with wild chicory embodies the rural soul of Salento: a dish born from the land and from necessity, now a symbol of Lecce’s culinary identity. It tells the story of rural communities’ ability to transform humble ingredients into food full of character. In traditional restaurants it is considered almost a manifesto of local gastronomy.
Origin story
Its origins lie in the cucina povera of southern Italy, when dried fava beans were one of the main sources of nourishment for farming families. Wild chicory, gathered from the fields, completed the dish with its naturally bitter flavor. Over time the recipe has remained almost unchanged, becoming one of the most recognizable dishes of the Salento tradition.
Typical ingredients
fave secche decorticatecicorie selvaticheolio extravergine d'olivasale
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