WHAT IS THE FARINATA?
Have you ever heard of the farinata? No? Never? Also called cecina, calda calda or with the more famous name fainè. These are just different names for the same product. The name changes according to the Italian region in which it is cooked, but the result is always the same. There are still many dishes that are well known to the average Italian but which remain unknown outside the Italian borders. This is the case of the farinata. It is one of the many dishes of the poor that are part of every old civilization. It is made with chickpea flour, water, salt and olive oil. It is a thin cake baked in a high-temperature wood oven in large round pans in tinned copper. It is a typical Mediterranean dish, not only Italian, but it is particularly well done in the regions of Tuscany, Liguria and Sardinia (city of Porto Torres). The latter is the birthplace of the owner of FARINATA [Italian Style Pizza], Mauro Saiglia. The farinata is usually sold in pizzeria.
ORIGINS OF THE FARINATA
A legend tells that it was born by chance in 1284, when Genoa defeated Pisa in the 'battle of Meloria'. The Genoese galleys, loaded with captive rowers, were surprised by a storm. In the bustle some barrels of oil and chickpea sacks were overturned and soaking in sea water. Since food was scarce and there was not much to choose, the possible was picked up from the ground and the sailors were given bowls of chickpea puree and oil. Some sailors refused to eat and left the mixture in the sun, which dried it, turning the mixture into a kind of pancake. The next day, driven by hunger pangs, the sailors ate the preparation and discovered its delicacy. Once back on the ground, the Genoese thought to improve the improvised discovery, cooking the puree in the oven. The result was appreciated and to despise the defeated was called 'the gold of Pisa'.