I made it today too! I doubled the recipe and made it on a sheet pan (cooked in 25 mins because it was a bit thinner) and finished it with lemon zest, which was really nice!
Reading this story makes me long for more summer travels throughout Europe! Brava Linda and Jennifer! I could smell the Italian air while reading this story!!!
I love farinata! Never made one quite as elaborate as this one but I'm going to give it a try! I do find that resting the batter overnight really improves the texture.
I'm definitely going to try an overnight rest for the batter next time I have the foresight. All the Italian cookbooks I've lugged home from Italy say to do the same ;)
Yes yes yes farinata! So in southwestern Piemonte, close to the border of Liguria, farinata is a huge thing while and hour away, in the Langhe wine region, you hardly hear of it. The Piemontese version is almost always with chopped fresh rosemary. I've had it all over Liguria, but so far my favorite was at a little restaurant in Taggia called Terramare, where the wife makes it with cipollini, green spring onions, as the welcome plate. We embarrassed ourselves by inhaling it.
I make farinata often and each time I try to change it a bit.
I love love your story and subscribed immediately 😂
Made this for Mother’s Day, absolutely delicious!
I made it today too! I doubled the recipe and made it on a sheet pan (cooked in 25 mins because it was a bit thinner) and finished it with lemon zest, which was really nice!
Lovely! Adore Genova, the Antica Sciamadda is a favorite. Just to make things more confusing… it’s called Cecina around where I live in Tuscany.
I live for these regional nuances. Thanks for sharing.
Infamous bell pepper haters, unite!
😂 That's all you and JA. I like the red ones.
Reading this story makes me long for more summer travels throughout Europe! Brava Linda and Jennifer! I could smell the Italian air while reading this story!!!
Thank you, Paul!
I love farinata! Never made one quite as elaborate as this one but I'm going to give it a try! I do find that resting the batter overnight really improves the texture.
I'm definitely going to try an overnight rest for the batter next time I have the foresight. All the Italian cookbooks I've lugged home from Italy say to do the same ;)
Yes yes yes farinata! So in southwestern Piemonte, close to the border of Liguria, farinata is a huge thing while and hour away, in the Langhe wine region, you hardly hear of it. The Piemontese version is almost always with chopped fresh rosemary. I've had it all over Liguria, but so far my favorite was at a little restaurant in Taggia called Terramare, where the wife makes it with cipollini, green spring onions, as the welcome plate. We embarrassed ourselves by inhaling it.
I make farinata often and each time I try to change it a bit.
I love love your story and subscribed immediately 😂
Buona giornata!