A tasty recipe as ancient, not to be confused with the famous chickpea farinata. Little known, the pumpkin flour was born between the villages of Sestri Ponente, Pegli, Pra' and Voltri. With a delicate, delicious and original taste, it is neither a meatloaf nor a pumpkin cake, but a unique invention to make every gourmet dream. 

It is a typical Italian dish made with a simple dough of flour, water, salt and a filling of raw pumpkin, cheese, oregano, baked in the oven. Excellent for a light dinner and ideal as an appetizer and fabulous for an aperitif the pumpkin farinata is a gastronomic postcard that transmits the scent of the Genoese tradition.

Proceeding

Prepare the dough by mixing flour, water, salt and wine to obtain a soft dough. Divide the dough into two parts, flour, cover with a damp cloth and let stand for not less than an hour.
In the meantime, clean the pumpkin, cut it and make it give water (which collection can be used in the dough of the puff pastry instead of white wine or water). Then grate it. Pour the pumpkin into a bowl, add the Parmesan, salt, pepper, oil, and polenta flour. 
Pull the dough as thin as possible, place it in a greased pan letting the dough overflow, pour over the filling in thin layer, sprinkle with oregano and taggiasca olive oil, rolled up, leaving a space open in the center, without closing it completely.  Bake at 200 ºC for about 30 minutes.

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Ingredients:

For pasta

• 250 g of wheat flour
• 50 g corn flour
• 2 tablespoons oil
• salt, lukewarm water to taste
• 1/2 glass of white wine (optional)

 For stuffing

• 1 kg of pumpkin 
• 100 g of Parmesan cheese
• 2 tablespoons polenta flour
• taggiasca olive oil
• salt, pepper and oregano to taste

*in bold type allergen ingredients