Baked in ovens from 1882
With its white tiled walls (the easier to clean!), this ancient 'fiammanti' (wood burning oven) has served farinata (alongside other baked tortes and vegetable pies) for nearly 150 years. Cut piping hot from the massive copper pans, farinata is simply a super thin bread made of chick-pea flour, olive oil, salt, and water - and can often be served with cheese, vegetables, or simply straight up. The best way to eat farinata is when it is directly from the oven, for when it gets cold it can take on an odd gummy texture.
By Collier Lumpkin, AFAR Local Expert
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