Farinata is a thin, crepe-style food made of chickpea flour, water and olive oil. In Italian, “farinata” means “made of flour.” The dish originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Pisa. It is very simple to make, although it does require the unusual ingredient of chickpea flour. It is eaten very simply as well – cut into square or triangular shapes and seasoned with black pepper, salt and rosemary. The Italian and I have had farinata in Liguria, where it is a typical dish, as well as at a pizzeria in Turin. We’ve also made it ourselves a couple of times, which  has been fun, easy, and definitely tasty.



2 1/2 cups (300 g) chickpea flour, sifted

2 T (30ml) extra-virgin olive oil

2 tsp salt

4.2 cups (1 Litre) water


Mix water, chickpea flour, salt and olive oil in a bowl and whisk to form a batter. Let stand at room temperature for 4-5 hours, or overnight, to allow the mixture to begin fermenting.

Preheat oven to 430F (220 C). Heat a large oven pan in the oven. When it is hot, cover the bottom with olive oil and pour in the batter no more than two thirds of a centimetre thick, ensuring the bottom is evenly coated.

Put the pan in the oven and cook for 10-12 minutes until the farinata has set and the edges are crispy.

Cut into slices, remove from the pan and repeat with the rest of the mixture.

Serve warm, with rosemary and black pepper or cheese.




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