Farinata

Farinata | © Archivio Visitsavona

The ‘caruggi’ – the narrow alleys of the historical centre – are filled with a distinctive scent, especially in the late afternoon.

It is the smell of freshly baked, hot farinata (street food and age-old pride and joy of the local folk cuisine) coming out of pie shops and friggitorie, fried food shops. Many small restaurants also serve it flavoured with sausage, rosemary, or onions.

The so-called ‘farinata bianca’ (‘white farinata’) is another variety whose origin is claimed in Savona. Its recipe replaces chickpea flour normally used to make the yellow farinata with wheat flour.

Farinata, also called ‘turtellassu’, is made of chickpea or wheat flour mixed with water and salt.

This liquid batter is left to stand for about four hours, it is then poured into a special low and round copper baking tray and blended together with a small cup of olive oil.

It is baked in the oven until it turns into a thin and crispy farinata. Its perfect baking depends on the baker’s skill at handling the trays close to the embers, using a long iron stick.