FRESH HERB, CHICKPEA & SPRING FLOWER ‘FARINATA’

I can’t believe it’s exactly a year since that grey, misty day on the cliffs near Porto Venere, Cinque Terra when I stood gazing out at the Atlantic ocean, my cold hands clasping a steaming brown-paper package. Inside nestled a large hot slice of fresh-from-the-pan farinata, a sort of flat chickpea (or ceci) pizza. Oh…