Among the best known typical products of Liguria is farinata, a flat bread made of chickpeas flour. Characteristic of the city of Savona is the white farinata, so called because made with wheat flour instead of chickpeas.
White farinata, or farinata savonese, is usually thin and crisp. Always enjoyed hot, it can sometimes be served enriched with rosemary, onions or sausage.
It is also known as Turta or Turtelassu.
White farinata is really easy to make. You only three ingredients: 300 g of wheat flour, a litre of water and salt. Here is how to proceed.
Add warm water to the flour and stir to avoid lumps. Add salt. The mixture should be quite liquid.
Let to rest for at least four hours.
After this time, remove the foam from the surface and sieve the mixture. Using oil, grease a baking tray (the typical one is usually 50 cm large and no more than 3 cm high, but a normal pizza tray will do). Pour in the mixture, stirring.
Cook in over at 200° for about 15 minutes.
Tip: for a greedy touch, add some tasty ingredients, such as rosemary, parmesan or bacon.
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