A marriage that unites two gastronomic cultures separated by the Apennine ridge but which we wanted to unite in a dish.

Here is the recipe for our farinata di ceci:

To prepare the farinata, you need to start 6 hours in advance by mixing 150 g of chickpea flour with 400 g of water. A very liquid batter will form, which should be stored and covered in a sheltered place. It should be stirred from time to time to prevent sediment and lumps from forming. After the resting time has elapsed, add a tablespoon of evo oil, 5 g of salt and if you like some chopped rosemary needles. While the oven heats up, it is necessary to grease well with oil a nonstick baking pan 24 cm in diameter . Bake at the highest temperature for 15 minutes and finish cooking with another 15 minutes, lowering the oven to 200°. Let our farinata di ceci cool and then it will be ready to be enjoyed with San Nicola PDO Ham!

Enjoy the meal!