The Farinata

The chickpea Farinata is a typical specialty of Liguria, particularly the city of Genoa, where it was invented about 2000 years ago.
The Farinata is a salted cake done with  very simple and poor ingredients: chickpea flour, water, salt and oil.
Regarding the origins we must go back a long way, even to the time of the Greeks and Romans, when the soldiers used to prepare a compound of chickpea flour and water that were then bake in the sun on their's shield, to feed quickly and with little expense.
The result was so nutritious recipe that survived the fall of the Roman Empire coming straight to the Middle Ages when it was eaten together with chopped onions soaked in vinegar, or fresh cheese.
Just linked to this period is the legend which tells that the Farinata, as we know it today, was born in 1284, by pure chance, when Genoa defeated Pisa in the battle of Meloria.
Upon returning from battle, the Genoese ships found themselves involved in a storm and a few barrels of oil and chickpea flour were overturned by bathing in salt water.
Because of the scarcity of provisions, was recovered everything possible and the sailors were served the mixture of chickpeas and oil in an attempt to make it less unpleasant, it was left to dry in the sun resulting in a kind of pancake.
Once in the ground, the Genoese, they decided to improve the recipe for this impromptu pancake and cook the puree that was obtained in the oven.
The result was so good to scorn the vanquished, was called the gold of Pisa.
In the fifteenth century a decree, issued in Genoa, he governed the production, then called "scripilita."
Very special were the locals called "Sciamadde," in which you could enjoy this specialty together with a typical meal and a good glass of wine.