The origins of "farinata" are legendary. In the 13th century ships called "galleys" were pushed completely by the power of the rowers, which were often fed with legume soups such as chickpeas, which could be well preserved in the holds of boats.

It is reported that after the battle of Meloria (1284), during which the Genoese defeated the Pisans, one of the Genoese boats, crossing the Gulf of Vizcaya, was found for several days in the middle of a violent storm.

The salty sea water embarked on, caused many damage to the hold, the bags of chickpeas soaked, a few barrels of oil turned, all mixed together forming a mousse.
In the following days the food was really scarce, so the prisoners were given to eat that disgusting blend.
Some Pisces refuse that meal, leaving it in the sun, that after a whole day drying the dish,
Transforming it into a golden pancake with a really appetizing appearance and flavor.

The causal discovery curious the Genoese who refined the recipe cooked it in a wood oven and called it "gold of Pisa" for irony to their opponents.

Centuries of history and geography contribute to designing the gastronomic face of a region, so the Apennine chain does not become a limit between Piedmont and Liguria, but a passage of trade of products, traditions and recipes, so the flour comes to our Turin.