Shelled broad beans in 400g bag

Always known, broad beans were once very widespread: they were grown in rotation with wheat, they were used to enrich the soil with nitrogen and then they were (and still are) a key ingredient of the kitchen. Cultivation is still completely manual today. Between November and December the furrows are prepared, the seeds are laid in postarella (in groups) and covered with earth. Then he hoes to remove the grass and crouches (he tucks soil around the seedlings). When the plants begin to wither they are mowed, dried in small sheaves (handfuls of honeycombs) and beaten in the yard (once they were trampled with animals). To separate the clever (the remains of leaves and stems) from the seed they throw themselves in the air, with a trident, on days of light breeze. Broad beans are good and cucivuli, that is, they cook easily and do not need to be soaked for long (like other legumes).