Recipe: https://www.themediterraneandish.com/farinata-recipe . It cooks a bit like a Dutch baby, but you have to soak the flour longer and it doesn't puff up.
Left is with onions and herb de province, right is artichokes and dill, both were tasty.
Why does recipes have to come with a damn essay of it's origin and an explanation of why the author likes a particular food?
At the very least put all the fluff AFTER the recipe.
You can blame Google for that. Their algorithm is built in a way that any page that doesn't follow a certain format just won't rank high, and that format doesn't fit "just the recipe" pages.
Sigh I hate what the Internet has become...
At least that one has a "jump to recipe" button at the top
I live in Provence, 200 km (125 miles) from the Italian border.
You can find it at any outdoor market. It's called "cade", which derives from the Italian "calde" (hot). It was imported by Italian workers hundreds of years ago.
It's cooked on site over a wood fire and sold fresh from the pizza oven. One particularity is that it's thinner than socca from Nice, and is served with pepper and/or ground cumin.
Because it's thin, it cooks evenly and isn't creamy in the center, rather like a heavy pancake.
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