{"id":267,"date":"2020-05-22T22:50:40","date_gmt":"2020-05-22T20:50:40","guid":{"rendered":"https:\/\/www.miscasale.com\/?p=267"},"modified":"2026-10-14T15:22:01","modified_gmt":"2026-10-14T14:22:01","slug":"farinata","status":"publish","type":"post","link":"https:\/\/www.miscasale.com\/en\/farinata\/","title":{"rendered":"Traditional Piedmontese farinata"},"content":{"rendered":"<div class=\"ms-external-media\"><p><strong>Traditional Piedmontese farinata<\/strong><\/p><p>The video opens on YouTube, where that service\u2019s preferences and privacy notice apply.<\/p><a class=\"button\" href=\"https:\/\/www.youtube.com\/watch?v=mgCkFyK43ss\" target=\"_blank\" rel=\"noopener noreferrer\">Watch the video on YouTube <span class=\"screen-reader-text\">(new tab)<\/span><\/a><\/div>\n\n\n\n<p>Farinata is a traditional dish from Piedmont, Liguria and Tuscany. Its name and recipe vary from place to place, but chickpea flour is always the main ingredient.<br>The recipe below is typical of southern Piedmont, where our farm is based. We use chickpea flour made in our own stone mill.<\/p><p><em><strong>Video recipe<\/strong><\/em><\/p><p><\/p><p><em><strong>Farinata recipe <\/strong>(quantities for a 70 cm diameter baking tin; for a 35 cm tin, use approximately one quarter of every ingredient):<\/em><\/p><ul><li>500 g<a href=\"https:\/\/www.miscasale.com\/en\/negozio\/farina-di-ceci\/\"> chickpea flour<\/a><\/li><li>1\u00bd litres of still water (bottled water is recommended)<\/li><li>20 g salt<\/li><li>half a glass of olive oil<\/li><li>rosemary to taste<\/li><\/ul><p>Pour all the water into a plastic bowl or jug, add the salt and oil, then gradually sprinkle in the flour, whisking continuously by hand to remove any lumps. Finally, add two sprigs of rosemary to the mixture; we recommend leaving them whole.<br>Cover with cling film and leave to rest in the fridge for at least 3 hours.<\/p><p>After resting, stir the mixture, remove the rosemary sprigs and pour into the tin. Add a few rosemary leaves on top if you like.<\/p><p>Bake in a well-heated wood-fired oven for around 20 minutes, or until a golden crust forms on the surface. Cooking times may vary depending on the oven and its heat.<\/p><p>Farinata is best eaten hot, straight from the oven. Sprinkle ground pepper over your slice if you like.<\/p><p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-276\" src=\"https:\/\/www.miscasale.com\/wp-content\/uploads\/2020\/05\/farinata02.png\" alt=\"Preparation: Traditional Piedmontese farinata\" width=\"600\" height=\"333\" srcset=\"https:\/\/www.miscasale.com\/wp-content\/uploads\/2020\/05\/farinata02.png 600w, https:\/\/www.miscasale.com\/wp-content\/uploads\/2020\/05\/farinata02-300x167.png 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p><p style=\"text-align: center\"><\/p>","protected":false},"excerpt":{"rendered":"<p>Farinata classica piemonteseIl video si apre su YouTube, dove si applicano le preferenze e l\u2019informativa del servizio.Guarda il video su YouTube (nuova scheda) La Farinata \u00e8 un piatto tipico delle regioni Piemonte, Liguria e Toscana; che cambia nome da zona a zona con alcune varianti nella ricetta, ma mantenendo sempre come ingrediente principale la farina &#8230; <a title=\"Traditional Piedmontese farinata\" class=\"read-more\" href=\"https:\/\/www.miscasale.com\/en\/farinata\/\" aria-label=\"Read more about Farinata classica piemontese\">Read more<\/a><\/p>","protected":false},"author":3,"featured_media":278,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,24],"tags":[],"class_list":["post-267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-farina_di_ceci","category-ricette"],"_links":{"self":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts\/267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/comments?post=267"}],"version-history":[{"count":9,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts\/267\/revisions"}],"predecessor-version":[{"id":2212,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/posts\/267\/revisions\/2212"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/media\/278"}],"wp:attachment":[{"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/media?parent=267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/categories?post=267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.miscasale.com\/en\/wp-json\/wp\/v2\/tags?post=267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}