Discover Farinata, a gluten-free, vegetarian, and vegan alternative to pizza in Italy. Find out more about this delicious dish on Local Aromas.
Discover the Delicious and Versatile World of Farinata in Italy
Discover the flavors of Ligurian cuisine with a unique twist on pizza – farinata. Made with chickpea flour, extra virgin olive oil, water, and salt, this gluten-free, vegetarian, and vegan dish captures the essence of simplicity and quality. Benedetta and Valeria explored the northwestern region of Italy to taste this local specialty at La Pia Centenaria’s original establishment in La Spezia.
With roots dating back to 1887, farinata is a delicious and wholesome alternative to traditional pizza. If you want to recreate this Italian delicacy at home, join the online community Casa Local Aromas, where you can learn more about the rich culinary traditions of Italy. Experience the passion and dedication that goes into every bite of farinata, a true taste of Italy’s vibrant food culture.
Dive into the Delicious World of Farinata: The Ultimate Italian Gluten-Free Delicacy!
our mission in Lura is to taste something that is it’s difficult to describe so imagine like a pizza meets a pancake that meets a flatbread well basically it’s farinata D it’s like this pizza pancake flat bread of chickpea we are in laspia and this place has been around for over a century now let’s go.
It’s packed so let’s wait until we get to sit and order fari we made it in and we were served already yeah the way we like to ask for things when we don’t have an opinion I would say is whatever you just do it like you would do it and so she was like she was very excited and she’s like okay I will show.
You I’ll I’ll I’ll take care of it and so she did I think we should show them what we have here how do you eat a farinata because we didn’t know in what shape or form it would come so basically what they told us is it comes in three slices which looks like like this she got the plain one I got the one with onions and then we’re obviously going to.
Mix and then let me show you what else they bought for us but enough is also served with other other things like cheese and of course pistol pistol so she go you just put them on top but I think we should yes but I just wanted to show you they asked would you like how much wine we said just a table wine half.
A liter and Benny said do we have faces of somebody that drinks half a liter of wine so she laughed and she goes I love you girls and so cheers to a liter of wine that we’re going to finish yes she always has half a liter by herself but let’s have this little conversation what is farinata farinata just simply means made.
Of flour okay and as I was saying before there is no specific definition no it’s very difficult to do there’s no specific definition but what we can tell you for sure are the ingredients which are very simple and very few it’s chickpea flour water extrovert olive oil which is one of the key ingredients of liur they’re very very famous for their olive.
Oil and salt then you can add other ingredients and that is it very simple as all as most Italian dishes are yeah let’s try it and then there’s a really fun story okay let’s try it so you see it’s it’s sort of crispy on the outside and super soft on the inside wow it’s.
Thin it’s on one side the bottom is sort of soft and on the top side it’s crispy wow we’re supposed to eat with our forks no it’s very good I think I like mine better I like yours better too the plain one I like yours better completely different H much better but napkin pleas I want to tell you the.
Story because the history behind this dish it’s so much fun it’s so much fun so as most great things in life kinata also was discovered by accident accident is is the right word so around the 12 the 1200s there’s a a naval battle between Genova and pizza okay Genova won and on the way back there was this massive storm and so.
The barrels of olive oil that they were that they were transporting with the bags of chickpeas broke and they fell and they mixed with the with the sea water okay and it created this mag this disgusting little mush but back then people were not picky I mean people were starving so what did they do the sailors put this mush on the on the on the Under.
The Sun under under the sun to so sort of dry it out and they actually enjoyed the flavor of it and then when they got back to genov made the recipe even better they they Perfection it and now it is staple to here it is fata belongs to liya and I think it’s very good no it is great and what I love about it I get super excited is when a dish is.
Absolutely inexpensive and this is also for all you gluten-free people out there this is also gluten-free and so it has this fun story but actually this is a legend true or not who knows but we love it I love the story I get excited when I hear this but the actual first written document about the farata dates back to the.
1400s when um what was it when the uh Republic of Genova actually forbid the use of cheap olive oil in the making of faraka now how amazing is that I mean in the 1400s talk about Foodies Benny you continue talking okay well I think I think I think there’s nothing more to say I’m we’re just doing it as the locals as you always have to do do it as.
The locals do cuz this I had no idea that no but this is really good it’s fun to make it’s good to make and um well now I like yours better I’m going to steal some of yours oh but wait what we didn’t talk about the place we’re at oh you see she just cuz she wanted to steal mine I.
Wanted to steal her so hungry we came to this place obviously the local guide that we interviewed she told us oh you have to go here so again we you see oh no we said that we were at laspia we’re at laspia and when we told her that we wanted to go to this place not to this place we wanted to have a great Farin she said you have to go to.
Laia Chia is the name of a woman I’m trying to look back at my notes because I wrote the date so this woman called soraia she created this like little shop in the in 1887 you guys not a shop it was just a place just a little hole in the wall where she served farinata fuka and another typical to just to the workers.
Cuz this is the food of the poor I love the food of the poor it is the food of the poor and it it wasn’t until like the after World War I when the Richer people said H let’s go to Senora Pia’s restaurant and this is actually the one that we’re at because she has obviously she has six now so she’s she’s I mean the her her her next Generation yeah.
They opened other places but we are at the place where it all started in 188 Manion just with something so simple as this this serving a four ingredient recipe to people that for very very few cents could actually eat something health because chickpeas are super Health this is very healthy a very smart and healthy way of eating like you okay.
Now you can finish saying cuz I’m going to finish mine before you one atio one petio and this is
