Let's keep discovering the Italian artistic beauties thanks to the #gettoknow project whose aim is to make #Erasmus students discover them!

Today we have the crispy and nice-smelling chickpeas gruel, known as "Fainè".
A thin chickpea's cake baked into a wood oven from Genova; a piece of the story that has its roots in some curious legends. The first is very traditional because of his “casual” invention.

It's known that during a battle Genoeses found themselves caught in a storm up: the charge of legumes immersed into the salad water became mush. The marines hadn't enough food and they had got some chickpeas became mashed tun and oil. The dried-out mixture became a sort of pancake charming that Genoeses thought to commercialize this curious mixture once they went back home. 

The first bakery was opened by a businessman called curiously “Baciccia”. The fainé (the strange mixture) had so much success in Sassari that became almost immediately a typical city's product.