Farinella: The Humble Grain That Transformed My Tastebuds

You’ve got to try farinella from Putignano! It’s a delightful grain with a rich history and even inspires unique gelato. Trust me, you’ll love it!

The Hidden Gem of Putignano: Farinella

In the quaint town of Putignano, farinella emerges as more than just a grain; it’s a slice of history and a culinary treasure that connects past and present. Originally crafted from barley, this humble flour transformed over time to include chickpeas by the late 18th century. I still remember my first encounter with this ingredient—it was in an old family recipe shared during a Sunday dinner. The richness of its flavor combined with seasonal vegetables was simply unforgettable.

Farinella has roots deeply embedded in the local culture, especially among families who would grind legumes at home using simple stone tools. This necessity birthed recipes that were not only affordable but also nourishing—packed with vitamins and amino acids, they offered sustenance that filled bellies after long days in the fields.

Crafting Culinary Magic: Modern Takes on Farinella

Today, farinella is celebrated by chefs like Angelo Sabatelli, who elevates it into gourmet dishes such as crispy meringues served at his Michelin-starred restaurant. Isn’t it amazing how an ingredient once deemed peasant food has transitioned into haute cuisine? I had the chance to taste his creations last summer; every bite was a revelation!

• In local kitchens, farinella pairs beautifully with:
  • Sauces and ragùs,
  • Boiled potatoes with olive oil,
  • Even sweet treats combined with figs or pears!

But one dish that truly caught my attention was at Osteria Botteghe Antiche—a savory gelato made from farinella that perfectly complemented fried lampascioni and capocollo. You’d never guess how versatile this ingredient can be until you experience it firsthand!

A Sweet Surprise: Gelato Innovation

Imagine my surprise when I discovered that gelato could be made from farinella! Chef Stefano D’Onghia at Osteria Botteghe Antiche has crafted a recipe that highlights this unique grain in an unexpected way:

• 570 g milk
• 7 tablespoons farinella
• 160 g sugar
• 40 g powdered milk
• 12 g stabilizer (neutro)
• 230 g cream

The preparation involves infusing milk with farinella for a day before cooking it all together to create a creamy delight. Trust me, if you ever find yourself in Putignano, don’t miss out on trying this gelato—it’s unlike any dessert you’ve had before!

From Pantry Staple to Carnival Star

Farinella is so integral to Putignano’s identity that it even inspired one of the town’s famed carnival masks! Legend has it that during a Saracen invasion back in 1394, locals smeared their faces with farinella mixed with oil to feign illness and scare off their invaders—talk about creativity!

This festival showcases not just the spirit of resilience but also pays homage to local traditions through delicious food offerings during the celebrations. Every year, thousands flock to witness the vibrant parades where food like farinella takes center stage.

FAQs About Farinella

What is farinella?

Farinella is a traditional flour made primarily from barley and chickpeas, known for its rich nutritional profile.

How can I use farinella in cooking?

You can use it in savory dishes like polenta or pasta, or even try innovative desserts like gelato!

Where can I find authentic farinella?

Look for it at local markets in Putignano or specialty Italian grocery stores.

By exploring how this ancient ingredient has found new life through modern culinary practices, I hope you’ll discover your own love for farinella. Whether enjoyed as part of a comforting meal or as an innovative dessert, its story is truly delicious.

Photo by Aydin Ghadakchi Lamor on Unsplash