Schinoussa Fava

Known as the «gold of the Aegean,» this dish stands out for its deep golden color and velvety, subtly sweet flavor. Made from the unique local katsouni variety of split peas - a difficult yet lovingly cultivated crop - it is smoother and lighter than the Santorini fava. Boiled and served with olive oil, lemon, onion, and capers, it is Schinoussa’s most renowned delicacy.