A farinata maker in Genova

A woman wearing a striped dress and holding a large tray of the type used to cook the Genovese speciality farinata, which is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter, and baking it in an open oven. A tin-plated copper baking-pan is used. Traditionally farinata is seasoned with fresh rosemary, pepper and sea salt and cut into irregularly shaped, triangular slices.

An inked inscription on the reverse of the mount identifies this as part of a series on Costumi Genovese [Genoese costumes].

Photographed by C. Degoix of Genova.