As far back as the middle ages trade between Piedmont and Liguria were very extensive. Through a network of roads knows as the “Vie del Sale” (Salt routes) merchants from the North transported wine, cheese and grain, taking back salt, oil and anchovies. Along these paths farinata became very popular and was known as “belecauda” (nice and hot), in lower Piedmont. Who knows whether in Turin, at the beginning of the 1900s when Michele emigrated from Tuscany, farinata was still known by this name. What is certain is that Michele perfected his recipe, bringing up to an exceptional level. It is simple recipes such as this, made with minimal ingredients, that require special care in making. Michele succeeded in creating a mouthwatering yet delicate product. Thin golden slices, with crispy edges which, for their lightness, were really loved by the workforce of Turin to whom the farinata was delivered by bicycle – the early days of food delivery service. This is the same farinata that can be found today on the tables in Piazza Vittoria in one of the best farinateria / pizzerias in the city centre. A grind of pepper, the enchanting view to the Turin hills and you can rediscover the seductive taste of a dish with a very long tradition.