Chef’s Table: A thoroughly global flavour

This week, give your baking an international feel with recipes from Making Bread at Home (Ryland Peters & Small, £16.99) by Jane Mason, with photographs by Peter Cassidy

2nd February, 2020
Chef’s Table: A thoroughly global flavour
Farinata is a piping-hot, bread-like substance made of chickpea, flour and water


I read about farinata years ago, in a book about Sicily. The author described landing in Palermo and making his way immediately, without stopping, to a tiny little café in the back streets where the best farinata was served.

A piping-hot, bread-like substance made of chickpea, flour and water was cut into strips and fried as a tasty snack. Later, I met a Ligurian chap who said: “Fried? Farinata? Only the...

Subscribe from just €1 for the first month!


What's Included

With any subscription you will have access to

  • 971569B3-2C5E-4C45-B798-CEADE16987A8

    Unlimited multi-device access to our iPad, iPhone and Android Apps

  • 099C8662-C57C-42F2-9426-F2F90DF17C8F

    Unlimited access to our eReader library

  • 198AE43B-B9CF-4892-8769-D63C2104BA08

    Exclusive daily insight and opinion seven days a week

  • D8F37B78-25E4-4E4A-A376-4F5789B1564A

    Create alerts to never miss a subject that matters to you

  • B15F2521-37CD-4E02-B898-730A20D39F7F

    Get access to exclusive offers for subscribers on gifts and experiences

  • A564FE02-1AB8-4579-AF9D-BA32A2E5ACA7

    Get content from Business Post, Business Post Magazines, Connected, Tatler and Food & Wine

Share this post

Related Stories

Recipes: Afternoon delights

Wine: Taking the heat out of the tasting experience

Restaurant review: Luxury in the afternoon with a takeaway Merrion treat

Chef’s Table: Dressing up for barbecue nights