Farinata was well known already 2,000 years ago and it was often eaten instead of bread. In Ancient Rome, soldiers were baking it on their shields, using the heat of the sun. According to a legend, the first farinata was made when chickpea flour and salty sea water was mixed by chance in a huge sea storm, and after tasting the mixture someone came up with the idea of baking it. Farinata is usually eaten plain, as it has a wonderful taste, but you can also put pesto or stracchino cheese on top. Best when it is fresh and hot.
Soak the chickpea flour in water, season with salt and pepper, then leave it for 4 hours stirring occasionally. Rub olive oil in a baking dish, pour the mixture into it and bake it in a preheated oven at 200℃ for 30 minutes until the farinata becomes golden brown.
Of course the farinata also matches well with the white wines of Cinque Terre.
If you would like to find out more about farinata, you can watch on a short video how Alberto,
the owner of "La Gata Flora" in Corniglia, has been making farinata for 25 years.
UPDATE: Unfortunately Alberto returned to Argentina and "La Gata Flora" is closed.
Italian gastrotrip: how to make focaccia and farinata?