The origins of farinata ligure: between legend and history. Only later did it take the name of farinata. The origins of farinata are lost in the mists of time. Others pass on the legend that farinata was born out of mere chance in 1284, during the battle of Meloria, in which the maritime republic of Genoa defeated that of Pisa. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. To enjoy both yellow and white farinata to the fullest (and other fried Ligurian specialties), you’ll need to go to one of the age-old sciammade of Savona – where they serve farinata as it should be served: with wine. Today farinata takes on different names in different areas: In Sardinia (especially in the Sassari area, where it was brought by the Genoese). Cover the mixture with a wrap and let it rest at room temperature for 5 hours. Add the lukewarm water very slowly while mixing and dissolving the flour with a wooden spoon to form a homogenous mixture. In Liguria, especially in the province of Imperia, it is common to place onions on top of the farinata before it is put in the oven. ), The Spruce Eats uses cookies to provide you with a great user experience and for our. In the past, farinata, or faina de ceixi, as they call it in Genoa, was consumed on November 1 and on New Year’s Eve, and it was cooked exclusively in wood-fired ovens particularly common in the port area of the city. Panissa is generally served warm, cut into cubes, and seasoned with oil and lemon. Put the water in a bowl. It tends to stick if you do not use enough oil. Every 2 hours, use a skimming spoon to remove the foam that has formed at the top of the mixture, then stir the mixture. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Thanks to the Fabulous Food, Fun & Friends #1 Game for aiding in finding and bringing this fabulous recipe to light!!! Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. Put the water in a bowl. The final thing to note is that though this chickpea farinata is considered Ligurian, you will also find it along the Tuscan coast, where it is called cecina or torta di ceci, in the French Costa Azzurra, where it is called socca, in Piemonte (introduced by genoese traders), where it is called belecauda, in the Genoese colonies of Sardinia, where it is called fainè, and in Gibraltar, where it is called calentita. But the next day, exhausted from hunger, they went to take back their bowls and noticed that the sun had transformed the mush into a sort of pancake, or focaccetta — much more palatable! In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point. When the waters calmed the sailors scooped up the mess—they couldn't throw it away because it was all they had—and spread it on the decks to dry. Parchment paper will help keep this from sticking. The coastal Italian region of Liguria's farinata is a quite different: It's a popular street food made with chickpea flour and enough water to make a fairly liquid batter, and baked in the oven into a thin, crisp cake: What emerges is a very tasty chickpea pancake or flatbread that you slice up and serve. After a minute of brief cooling, cut it in squares and serve it warm. Mix until everything is homogeneous and thin. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. Kalinti - Moroccan Chickpea Flour and Egg Tart, The Perfect Pairing of Salt and Cumin in Moroccan Cuisine, Using Different Flours for Cooking Fish and Seafood, 16 Chickpea Recipes That Go Beyond Just Hummus. Put the pan in the oven and cook it until the mixture turns golden (about 20 minutes, depending on the oven). Dynamic and full of fruity aromas — and even subtle flavors of almond — a smooth and bold Pigato, a typical white wine from Liguria, pairs perfectly with farinata. Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color. When the sailors entered the hold, they found the floor strewn with chickpea mush. Slice it up and serve it hot, with salt and pepper to taste. It is used as an alternative to bread, and although it’s originally from Liguria, it is now counted among the most famous street foods in all Italy. In Tuscany there is cecina, served simply with a sprinkle of pepper, combined with soft cheeses, or eaten in a sandwich. Both mouthwatering options, though the plain farinata is very good too. But this is a recipe you can have fun with when it comes to wine selection, so if you’re feeling adventurous, try other Italian whites such as a dry, citrus fruit-scented Grillo of Sicily, or a full-bodied Greco di Tufo from Campania. Food, wine, and travel writer Kyle Phillips lived in Tuscany and developed his passion and expertise for food and cooking through travel. Legend or reality, farinata is one of the typical and most appreciated dishes of Ligurian cuisine. Farinata is one of the most famous Ligurian recipes, easy to make and so simple in its ingredients that everyone can try its amazing flavor. Let it rest for 4 hours (Or even better overnight). Steps to Make It Gather the ingredients. 36.8 g (Nutrition information is calculated using an ingredient database and should be considered an estimate. For the traditional farinata recipe, dilute 300gr garbanzo flour with 900gr of water by pouring it little by little and stirring with a whisk. Nonnabox.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com, Place the garbanzo bean flour in a mound in a large bowl. Total Carbohydrate Pour the batter into the pans—it should be between 1/4 and 1/2 inch thick or 5 and 10 millimeters. Remove it from the oven and sprinkle with ground pepper. 12 %. Ligurian Farinata in Cinque Terre, Italy. Because supplies were scarce, the mush was given to the captive Tuscan rowers; some devoured it, while others refused to eat it and left the bowls on the tables under the sun.