This is the name of a very thin, cooked layer of chickpea flour, oil and water, traditionally baked in a wood fired oven, in the artisan "testo" which is a wide copper roasting dish. The secret is definitely in the goodness of the oil, even better if it is extra virgin oil from Liguria. There is no doubt that this dish has Saracen origins as similar recipes can be found all over the Mediterranean and Middle East. Until not long ago it was eaten in the afternoon, at a table in the tavern, lightly sprinkled with pepper and accompanied by a glass of good wine. This would be a good tradition to teach youngsters ? It is also good to eat with the slightly acidic, fresh wines from Liguria, olives in brine and local cheeses. The same mixture, but made with wheat flour gives the white "farinata", a tradition exclusive to the city of Savona, where "Fette" can also be found, an Arab speciality made of slices of chickpea polenta, fried and then stuffed with a filling. This can be found, and is much liked, in a flavoured version (with artichokes, onions, sausages or with herbs such as rosemary and oregano).
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