In the warm spring season, when nature awakens and the sun begins to warm the earth, fava beans and chicory emerge as an emblematic dish of Puglian tradition. This preparation, simple yet rich in flavor, combines the sweetness of fava beans, which are slowly cooked to enhance their creaminess, with the bitterness of chicory, a vegetable that grows abundantly in the Puglian fields. The cooking technique for the fava beans, which involves a long soak and prolonged cooking in salted water, allows for a velvety consistency, perfect for being 'mashed' with a wooden spoon and enriched with a drizzle of extra virgin olive oil that enhances the flavor without overpowering it. The chicory, boiled and then arranged as the base of the dish, offers a contrast of taste and a touch of freshness, making this combination not only nutritious but also extremely satisfying. Fava beans and chicory are not just a side dish, but a true symbol of conviviality on Puglian tables, often served during Sunday lunches or special occasions, such as spring festivals. In some local variations, ingredients like chili or garlic can be added to give the dish an extra kick, while in other areas of Puglia, the purity of the original flavors is preferred. Perfect to accompany with good homemade bread, these fava beans and chicory represent a deep connection to the land and the culinary traditions that characterize this beautiful Italian region.

Soak the fava beans for at least twelve hours; then, after draining them, cook them for about three hours in lightly salted water over low heat. The chicory should be cleaned and boiled in lightly salted water. Once cooked, the fava beans should be 'mashed' by drizzling in oil and mixing well with a wooden spoon. They should be served on a bed of chicory and drizzled with raw olive oil. The dish varies depending on the region of Puglia. Some people, in fact, add a boiled potato to the mixture to give the fava bean puree a smoother consistency. Elsewhere, the fava beans and chicory are mixed together before being served. Finally, some prefer to drizzle them with 'holy oil' (olive oil infused with spicy chili peppers).