I first had farinata in its birthplace, Liguria, Italy (specifically, the little town of Riomaggiore in Cinque Terre) and fell in love with the tasty, umami-packed flavor. I like a lot of Chef John's recipes - this was easy to make but I would not say it was totally authentic. That said I think I like this version better, as the ones we had in Italy were flatter/thinner and had less of a delightful crust. I feel it benefitted from a light sprinkle of additional salt and paper before eating to really bring out the chickpea flavor. Otherwise I made it exactly as directed and turned out beautifully.
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I first had farinata in its birthplace, Liguria, Italy (specifically, the little town of...