[Sca-cooks] Medieval origins of farinata?
Euriol of Lothian
euriol at yahoo.com
Tue Mar 9 14:07:18 PST 2010
Indeed you can find "Torta di Ceci" in the works of Maestro Martino.
Check out a transcription at http://www.uni-giessen.de/gloning/tx/martino2.htm
Hope this helps,
Euriol
----- Original Message ----
From: Christiane <christianetrue at earthlink.net>
To: sca-cooks at lists.ansteorra.org
Sent: Tue, March 9, 2010 4:56:52 PM
Subject: [Sca-cooks] Medieval origins of farinata?
Farinata, also known as torta di ceci (chickpea pie), socca, cinque cinque, and other names, allegedly has a medieval origin, according to this Reuters story:
http://uk.reuters.com/article/idUKTRE6142UJ20100205
I'm a little dubious about that origin story, but hey, whatever.
(I found the discussion of socca/farinata/panelle in the Florilegium, by the way!)
It does make wonder how baking up a few cookie sheets of farinata would go over for a dayboard (especially made savory with onion and rosemary).
Yum.
YIS,
Adelisa di Salerno
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