Faine in the oven, Sassari, Sardinia
Gastronomy can also be a weapon of war and fountain of legends. The Fainá (or Fainè in Sardinia) has in its origin some of the first and on arrival in this Mediterranean island, some of the second. And if we visit Sardinia, in the heart of Sassari we will find one of the best places to taste the fainè, the small “Fainè Alla Genovese Sassu”.
But what is the Fainá or Fainè Where does it come from and how is it made?
They say that during the Naval Battle of Meloria, in 1284 the Genoese victors filled their ships with prisoners of the defeated Pisa, barrels of oil and bags of chickpeas. During a storm, the sea slipped through almost every corner of the galleons, soaking the sacks and reducing their content to a thick mass of which there was no choice but to feed, adding salt water.
Not only did it not taste as bad as it looked a priori (with that description ...), but by letting it dry in the sun, on the deck, the consistency changed, it hardened slightly and improved its flavor. So much so that when they arrived at the port, the Genoese used that recipe and since then they sold, and ate, the product without storms in between.
Freshly made fainé, Sassari, Sardinia
And how a product from Genoa came to Sardinia and today is famous the Sassari?
It seems to be, because one thing is History and another is the small details that surround the great events, which after the Genoese victory the peace treaties gave priority to raw and processed materials of the victors over the defeated. Thus commercial protectionism extended this dish out of Genoa.
The recipe ended up arriving in Sardinia, specifically in the Sassari area and it is in this city that its tradition is better preserved.
And in Sassari one of the best places to try the fainè is the Fainè Alla Genovese Sassu.Between stoves
Do you want to enter the kitchen of Fainè Alla Genovese Sassu?
Then do not miss our video on how to prepare, serve and eat fainè in that small place in Sassari: //goo.gl/6SWGlB
In this place with low and arched ceilings, they meet - especially at night - Sardinian customers of all conditions and status. At a table there may be a small merchant with some friends, in another a middle class family, in the one from beyond a politician with his advisors, something beyond an important businessman.
Cutting and serving Fainé, Sassari, Sardinia