The Tipp
Farinata di ceci classica
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The ultimate expression of Spezia’s gold within a more-than-century-old establishment. The batter made from chickpea flour, water and extra virgin olive oil is masterfully cooked at extremely high temperatures in large copper pans in the wood-fired oven. The result is a perfect combination of textures: a golden, crispy and oily crust on the outside encasing a pleasantly soft, velvety heart with an ancient flavor.
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