[Sca-cooks] Medieval origins of farinata?

Ana Valdes agora158 at gmail.com
Wed Mar 10 00:46:10 PST 2010


Faina is eaten with pizza (never alone) in Buenos Aires and  
Montevideo, nobody there has à clue fr.o.m where it come. Until I come  
to Nice and ate is as "socca" and discovered it was the same thing. In  
Nice it was definitely eaten in the Middle Age and ir come, as so many  
other things, fr.o.m tHe Arab world via Genua. The Genuan traders  
learnt to cook it and eat it in Constantinople and Damascus,
I ate it as street food in Tanger, in Morocco.
Ana

Skickat från min iPhone

9 mar 2010 kl. 22.56 skrev Christiane <christianetrue at earthlink.net>:

>
> 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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