This frugal dish is authentic in its simplicity and makes for a substantial, economic and tasty meal.
Out of all the dishes to come from the Mediterranean, I adore those which exemplify the movement and oneness of its people. Although made by many hands, essentially this dish remains baked chickpea flour batter, embellished with localised flavours.
Named Farinata di Ceci in Liguria, it is also known as Karantita / Karane / Kalinti in North Africa and Calentita in Gibraltar. It is also a testament to my second favorite saying ‘Una Faccia, Una Pancia‘ – One Face, One Belly!
I like to eat this dish when still warm, either topped with a light salad (think healthy pizza!) or with Harissa paste in a sandwich. Any spicy pepper or tomato sauce such as Luteniza or Aivar will do equally as well!