Farinella di Putignano
PAT - Traditional Agricultural Food Product
Part of the Slow Food movement
Place of Origin
Farinella is a crushed and roasted chickpeas and barley flour. It is a typical product of the town of Putignano, in province of Bari, and named after the mask symbol of this town's carnival.
It is an ancient and rural products used to be consumed by farmers who ate it - adding water, oil and salt - while working in the fields. Depending on the period of the year they accompanied it with fresh or dried figs, or with wild onions.
The main feature of this product is its excellent flavour and genuineness.
It is a Slow Food movement preserved product and a Traditional Agricultural Food Product (PAT) of Puglia.
The production Farinella consists in toasting chickpeas and barley flour together to get a farinaceous compound.
Farinella can be used as it is. It can be accompanied by anything of your liking such as tomato sauce or boiled vegetables. It can also be used for the preparation of sweets.
Typical vegetables of Puglia
- Artichoke of Brindisi (IGP)
- Batata of agro leccese (PAT)
- Beans of the Southern Daunia Mountains (PAT)
- Capers of the Gargano (PAT)
- Carrot of Polignano (PAT)
- Carrot of Zapponeta (PAT)
- Farinella di Putignano (PAT)
- Fava di Carpino (PAT)
- Fava di Zollino (PAT)
- Finocchio marino (PAT)
- Lampascioni (PAT)
- Meloncella (PAT)
- New potato Sieglinde of Galatina (DOP)
- Onion of Acquaviva delle Fonti (PAT)
- Onion of Zapponeta (PAT)
- Pisello riccio di Sannicola (PAT)
- Pomodori Regina of Torre Canne (PAT)
- Pomodoro da serbo giallo (PAT)
- Pomodoro Fiaschetto (PAT)
- Potato of Zapponeta (PAT)
- Purple carrot of Tiggiano (PAT)
- Sun dried courgettes (PAT)
