[Sca-cooks] Medieval origins of farinata?

Volker Bach carlton_bach at yahoo.de
Wed Mar 10 01:07:58 PST 2010



--- Christiane <christianetrue at earthlink.net> schrieb am Di, 9.3.2010:

> Von: Christiane <christianetrue at earthlink.net>
> Betreff: [Sca-cooks] Medieval origins of farinata?
> An: sca-cooks at lists.ansteorra.org
> Datum: Dienstag, 9. März, 2010 22:56 Uhr
> 
> 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).

I am not that familiar with contemporaray Italian cuisine, but this reminds me of the chickpea fritters in the Liber de Coquina. 

Sounds yummy

YIS

Ioannes f. Rogerii Ballistarius Salernitanus


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