The Sicilian broad bean, also known as Turkish bean, is still cultivated by hand today, according to a centuries-old tradition. Characterized by the thickness of the individual seeds (much more than common broad beans, each pod contains a maximum of three broad beans), it has always been renowned for both its ease of cooking, its absolutely particular taste and its not very floury consistency. Typical Sicilian production, it has been officially included in the list of traditional Italian food products (P.A.T) of the Ministry of Agricultural, Food and Forestry Policies.
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