Fava Bean Flour Pasta "Tacconi"

Fratte Rosa is located between the valleys of Metauro and Cesano, more than 400 meters above sea level. Its territory is characterized by clay and chalky soils, known as "Lubachi", where, during the first ten days of October, the fava bean of Fratte Rosa is planted, in holes that are about 70 cm apart. The seed maturation takes place on May and June. The fava bean of Fratte Rosa is part of the leguminous family, and precisely the kind of "vicia" and the species of "faba maior L". It is a native variety of the Marche, which comes with a short and slightly stocky pod, containing 3 or 4 large and rounded seeds. This variety of fava bean has emerged in the area around Fratte Rosa, standing out from the others because its particular sweetness and softness even at full ripening. The change of customs and habits, imposed after the war, had led to the abandonment of the cultivation of this variety of fava bean relegating it to a few older tradition-bound. The project of restoration and enhancement of the fava bean ecotype of Fratte Rosa began in 2000; thanks to the research activities of the municipality of Fratte Rosa in collaboration with various regional bodies, but above all thanks to the work of local farmers elected to "Seeds Saver", the seed was finally recovered. The particular flour to make Tacconi is obtained by working peeled fava beans  of Fratte Rosa on stone flour mill.