Farinata is one of those lovely Italian recipes that so many regions claim to have invented. She is like a sailor with a boy in every port. In Liguria, she is known as Farinata. In Livorno, she is Torta di Ceci, while in my native Tuscany, she goes by the name, Cecina. And as far off as Nice and the Cote d’Azur, she is called Socca.
Each of these regions believe they are her birthplace, which is understandable because she changes ever so slightly from port to port. A hint of rosemary here, a handful of chilli there, the addition of tiny local fish called gianchetti or elsewhere, served simply with nothing more than a scattering of cheese.