Bread & Pizza Italian Regional Recipes Starters

Farinata – Traditional Chickpeas Flatbread from Genua

Farinata di ceci genovese , Genoese Chickpeas flatbread, imade with chickpeas flour and one of the typical recipes of Genoa city and also in other Regions like Toscana where is well-known as Cecìna. It is a very good street food. Also easy to prepare at home, it’s a great salty snack or even a greedy way to start a lunch, or you can eat it during your meal.



Serves 4, Preparation time 20 minutes + about 2 hours, Cooking time 15/20 minutes

  • 400 g chickpeas flour
  • 5 spoonful of Extra Virgin Olive Oil
  • 1 l. and half of water
  • Salt to taste
  • Ground black pepper to taste




Pre-heat the oven to the max temperature (this is the secret to get then a perfect Farinata flat bread with the typical crunchy crispy).

Dissolve the chickpeas flour with water by adding it a little at a time, trying not to make lumps and get a velvety batter.

Add salt, let rest for at least two hours (someone leaves it all night).

While the batter rests, remove the foam that will eventually form over.

Take a large and low pan, pour the batter (should reach the height of 1 or 1.5 cm, no more), add the oil and mixing well, so that it absorbs seasoning, stir to mix, bake and cook the flour for about 15/20 minutes.
Remove Farinata flat bread from the oven, sprinkled it with a little ground pepper, sliced it and serve.

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