Farinella, also called in the native language "Pov'l" that is in powder or "Far'ned", is a flour of toasted chickpeas and barley with the addition of salt. It is the food and wine product that identifies the municipality of Putignano. In the original version the farinella was composed only of barley, which was toasted and then reduced to powder with the aid of a mortar.
The flavor of Farinella is strongly linked to the aromas of the typical dishes of the south-east of Bari, in particular with the classic slow-cooked meat sauce in which beef rolls stuffed with parsley and garlic cheese, called "brasciole", are cooked. Any traditional creamy dish can be accompanied by farinella.
Even simple dishes based on boiled vegetables such as field chicory, called "sivoni" or beans, are enhanced by mixing them with farinella.
Even the typical desserts include farinella in the recipe, in fact the dry pastry is made with wheat flour, farinella, sugar and eggs, etc. and absolutely to try the combination "Dried figs", preserved in a jar with bay leaves and lemon zest, dipped in farinella and then tasted, combined with a barrique or cognac grappa.
La Farinella also gave its name to the representative mask of the Putignano Carnival.
Today farinella is widely used as an indigenous ingredient by the chefs of the kitchens of the ancient village, who with wisdom and creativity combine it with national and international aromas and flavors.
Given its history and the uniqueness of territorial identification, Slow Food is carrying out the procedure for the recognition of Farinella as a "Presidium"