Special stuffed farinata (or classic farinata)

Redazione

An unmissable staple of the venue, baked in the traditional copper pan at extremely high temperatures. Prepared with chickpea flour from Cuneo, water, salt and extra virgin olive oil, farinata is crisp and golden on the outside while retaining a soft, not at all greasy centre. Highly appreciated and requested by customers is the famous “Speciale” version, richly filled with a flavourful mix of Sardinian pecorino, toma from Lanzo, fontal, sweet D.O.P. gorgonzola and slices of Roman-style porchetta.