Italian Chickpea Flour
Typical in the Mediterranean, especially the Ligurian cuisine and Tuscan kitchen coast, the chickpea flour is a delicious pie very low, made with chickpea flour, water, salt and olive oil which is baked in a wood oven, in baking, cooking, thus assuming the lively and inviting golden color. A real delicacy that can satisfy even the most discerning palates. Not difficult to prepare the porridge, as well as basic ingredients, can be enriched with rosemary, artichokes, onions, or halfway through cooking with soft cheese, blue cheese, sausage or whitebait, fish typical of the Ligurian coast and the use of the ingredients can vary both based on personal taste and comfort to the place of production, thereby presenting numerous variants: porridge with spring onions (common in areas west of Genoa and the province of Imperia, not Oneglia), the white porridge of Savona, the cecina (typical of the kitchen Tuscany) and many more. | 
Europe
Italy
Liguria
