Spring in Tuscany brings a dish which the locals call “baccelli e marzolino.” “Baccelli” in Italian means pod and the pods pictured contain fresh fava beans cultivated in Maremma, in the south of Tuscany.
They are shelled, placed in a bowl, and small chunks of sheep’s milk pecorino cheese — freshly made and not salted for aging — are added with a swirl of olive oil. The best pecorino in Tuscany comes from the Siena area, and “marzolino” means the cheese was made in March. Because of its mildness, it is a perfect match for just-picked “baccelli.” A great picnic dish, even out on one’s terrace.
