A farinata is decided in the last ninety seconds.

The batter rests for hours and the foam is skimmed by hand. The copper pan takes the oil first, then the batter, then the topping — never after. What happens next is only heat and eye: the surface blisters, the edges darken, the inside stays soft as cream. Nobody in here uses a timer.

In its plain version it is naturally vegan and suitable for people with gluten intolerance: no eggs, no wheat. It always was, long before anyone asked.