INTERNATIONAL: BREAD OF THE WEEK 132: FARINATA: Farinata, socca, torta di ceci, or cecina is a t...

INTERNATIONAL:   BREAD OF THE WEEK 132:  ITALIAN GENOA FARINATA       Farinata, socca, torta di ceci, or cecina is a t...:   Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake, flatbread or crêpe made from chickpea flour. It originate...

INTERNATIONAL: BREAD OF THE WEEK 132: ITALIAN GENOA FARINATA

 

Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake, flatbread or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita. Wikipedia

Main ingredients: Chickpea flour, water, olive oil

Region or state: Liguria, Tuscany

Alternative names: Socca, cecina

Origins: Italy, France

LINK to Farinata Recipe

LINK to Farinata VIDEO