{"id":63502,"date":"2026-10-24T10:22:52","date_gmt":"2026-10-24T10:22:52","guid":{"rendered":"https:\/\/italian-riviera.com\/farinata-chickpea-flatbread-the-ligurian-recipe\/"},"modified":"2026-10-24T10:26:40","modified_gmt":"2026-10-24T10:26:40","slug":"farinata-recipe","status":"publish","type":"page","link":"https:\/\/italian-riviera.com\/en\/farinata-recipe\/","title":{"rendered":"Farinata (chickpea flatbread): the Ligurian recipe"},"content":{"rendered":"<p><strong>Farinata<\/strong> is a thin flatbread made from chickpea flour, water, olive oil and salt, baked in a pan at very high heat: golden and crisp outside, soft inside. In Liguria you eat it hot, straight from the oven, with a grind of black pepper. In Genoa it is called <em>fain\u00e2<\/em>. The recipe below is the base version: three parts water to one part flour, a long rest and plenty of oil.<\/p>\n<p>It has four ingredients, and the result depends on three things: how long the batter rests, the oil and the heat of the oven. At the end you will find the regional versions and how farinata differs from Nice&#8217;s <em>socca<\/em> and Tuscany&#8217;s <em>cecina<\/em>, close relatives but not quite the same thing. For the wider picture, see our guide to <a href=\"https:\/\/italian-riviera.com\/en\/ligurian-food\/\">Ligurian food<\/a>.<\/p>\n<ul>\n<li><strong>Origin:<\/strong> Genoa and Liguria; the oldest written record is a Genoese decree of 1447<\/li>\n<li><strong>Total time:<\/strong> about 5.5 hours, mostly resting; 20-25 minutes in the oven<\/li>\n<li><strong>Serves:<\/strong> 4 (three 32 cm pans)<\/li>\n<li><strong>Difficulty:<\/strong> easy, but you need patience<\/li>\n<li><strong>Key ingredients:<\/strong> chickpea flour, water, extra virgin olive oil, salt<\/li>\n<li><strong>When to eat it:<\/strong> hot, straight from the oven, as a snack or starter<\/li>\n<\/ul>\n<h2>Ingredients<\/h2>\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" width=\"1024\" height=\"683\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-01-1024x683.jpg\" class=\"wp-image-63570\" alt=\"Farinata di ceci tagliata a pezzi su un piatto\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-01-1024x683.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-01-300x200.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-01-768x512.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-01-1536x1024.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-01.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>Quantities for 4 people, enough for about three 32 cm pans.<\/p>\n<ul>\n<li>300 g chickpea flour<\/li>\n<li>900 ml room-temperature water<\/li>\n<li>50 ml extra virgin olive oil for the batter, plus more oil to grease the pans<\/li>\n<li>10 g fine salt<\/li>\n<li>Freshly ground black pepper, to serve<\/li>\n<\/ul>\n<h2>How to make it<\/h2>\n<ol>\n<li>Put the chickpea flour in a large bowl and add the water in a thin stream, whisking to avoid lumps.<\/li>\n<li>Stir in the salt and oil, cover and let the batter rest for 4-5 hours at room temperature, not in the fridge, stirring now and then.<\/li>\n<li>Skim off the foam that has gathered on the surface with a ladle and stir again.<\/li>\n<li>Heat the oven to its maximum, 250 \u00b0C (480 \u00b0F) static, and put the rack on the lowest shelf.<\/li>\n<li>Grease the pans well, pour in the batter in a thin layer and level it with the back of a ladle or a fork.<\/li>\n<li>Bake on the low shelf for 10 minutes, then move the pan to the top and bake for another 10-15 minutes, until hazelnut-golden.<\/li>\n<li>Sprinkle with black pepper and serve right away, cut into irregular pieces.<\/li>\n<\/ol>\n<h2>Tips and common mistakes<\/h2>\n<ul>\n<li><strong>The ratio.<\/strong> The most quoted is one part flour to three parts water. Less water gives a thicker, softer farinata; more gives a thinner, crisper one.<\/li>\n<li><strong>Lumps.<\/strong> Add the water little by little and whisk: they cannot be fixed after the rest.<\/li>\n<li><strong>Resting too briefly.<\/strong> This is the most common mistake. Sources range from 2-3 hours to 10; 4-5 hours is a good middle ground.<\/li>\n<li><strong>Leaving the foam.<\/strong> If you do not skim it, it darkens during baking.<\/li>\n<li><strong>Too little oil.<\/strong> The oil in the pan gives the crust and helps the farinata release.<\/li>\n<li><strong>A layer that is too thick.<\/strong> It should be only a few millimetres; a thick layer cooks badly in the centre.<\/li>\n<li><strong>Fan oven.<\/strong> You can use it at 220 \u00b0C (430 \u00b0F): the first 7-8 minutes on the low shelf, then on top for another 10-15.<\/li>\n<\/ul>\n<h2>Variations<\/h2>\n<p>The name and details change from place to place. These are the best documented.<\/p>\n<h3>Genoa: fain\u00e2<\/h3>\n<p>In Genoa this is the reference version, made with chickpeas only, baked in the wood oven of a <em>sciamadda<\/em> and served with plenty of pepper.<\/p>\n<h3>With spring onions (Imperia and Oneglia)<\/h3>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"768\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-03-1024x768.jpg\" class=\"wp-image-63453\" alt=\"Farinata con i cipollotti cotta in teglia\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-03-1024x768.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-03-300x225.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-03-768x576.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-03-1536x1152.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-03.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>In the Genoese Ponente and in <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/imperia\/\">Imperia<\/a>, especially in Oneglia, the surface is covered with thinly sliced spring onions before baking and peppered afterwards.<\/p>\n<h3>White farinata from Savona<\/h3>\n<figure class=\"wp-block-image size-large\"><img width=\"1024\" height=\"873\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-04-1024x873.jpg\" class=\"wp-image-63454\" alt=\"Farinata bianca di Savona, fatta con farina di grano, tagliata a pezzi\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-04-1024x873.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-04-300x256.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-04-768x655.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-04.jpg 1528w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p>In <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/savona\/\">Savona<\/a> white farinata is made with wheat flour instead of chickpeas, with black pepper. It is thinner and crisper, and pale in colour. It is not a variation of the recipe above: quantities and resting time are different.<\/p>\n<h3>La Spezia: fain\u00e0<\/h3>\n<p>In <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/la-spezia\/\">La Spezia<\/a> it is called <em>fain\u00e0<\/em>. For the other towns of the Levante we did not find a confirmed local name.<\/p>\n<h3>Nice&#8217;s socca, Toulon&#8217;s cade and Tuscan cecina<\/h3>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"768\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-02-1024x768.jpg\" class=\"wp-image-63452\" alt=\"Socca a Nizza: la teglia di rame con la socca tagliata e servita\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-02-1024x768.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-02-300x225.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-02-768x576.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-02-1536x1152.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-02.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<p><strong>Socca<\/strong> is Nice&#8217;s farinata: the same base of chickpea flour, water, oil and salt, baked in large copper pans in a wood oven and peppered at the end. Genoa regulated the trade in chickpea flour from the 15th century, and French sources treat socca as a descendant of the farinata brought to Nice by Ligurian sailors and merchants. The differences are more about name and habit than recipe: in Nice it is often thicker, in Liguria it tends to be thin (about 4 mm), but sources disagree, so it is not a rule. In Toulon the similar dish is called <em>cade<\/em>.<\/p>\n<p>In Tuscany it is <strong>cecina<\/strong> in Pisa, <strong>torta<\/strong> or <strong>torta di ceci<\/strong> in Livorno, where it goes into the &#8220;5 e 5&#8221; sandwich, and <strong>calda calda<\/strong> in Massa and Carrara. In Sardinia it is <strong>fain\u00e8<\/strong>.<\/p>\n<p>If you are starting from Nice, our guide is <a href=\"https:\/\/italian-riviera.com\/en\/nice-to-italian-riviera-by-train\/\">Nice to Liguria by train<\/a>; the first Ligurian town after the border is <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/ventimiglia\/\">Ventimiglia<\/a>.<\/p>\n<h2>History and origin<\/h2>\n<p>The origin is uncertain. The best-known story ties it to the Battle of Meloria in 1284, won by Genoa over Pisa: a storm supposedly spilled oil and chickpeas on a ship, and the mixture, left in the sun, became the first farinata, nicknamed &#8220;gold of Pisa&#8221; to mock the Pisans. It is a legend, not a documented fact.<\/p>\n<p>The oldest record is a decree of the Republic of Genoa of 1447 banning poor-quality oil in <em>scripilita<\/em>, the name under which farinata appears. Genoa is thought to have spread chickpeas through its trade. A <em>sciamadda<\/em> (Genoese for &#8220;flare&#8221;) is the shop with the oven always lit, selling farinata, savoury pies and fried food.<\/p>\n<h2>Where to try it in Liguria<\/h2>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" width=\"1024\" height=\"768\" src=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-05-1024x768.jpg\" class=\"wp-image-63455\" alt=\"Farinata servita su carta a La Spezia\" decoding=\"async\" srcset=\"https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-05-1024x768.jpg 1024w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-05-300x225.jpg 300w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-05-768x576.jpg 768w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-05-1536x1152.jpg 1536w, https:\/\/italian-riviera.com\/wp-content\/uploads\/2026\/10\/farinata-foto-05.jpg 1920w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<ul>\n<li><strong><a href=\"https:\/\/italian-riviera.com\/en\/genoa\/\">Genoa<\/a><\/strong>: farinata is eaten in the sciamadde of the old town, together with panissa and frisceu; Sottoripa is the historic fried-food area. More dishes in <a href=\"https:\/\/italian-riviera.com\/en\/genoa\/what-to-eat\/\">what to eat in Genoa<\/a>. Opening hours vary from place to place: check up-to-date times before you go.<\/li>\n<li><strong><a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/savona\/\">Savona<\/a><\/strong>: where to look for white farinata.<\/li>\n<li><strong><a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-ponente\/imperia\/\">Imperia<\/a><\/strong>: the spring-onion version, in Oneglia.<\/li>\n<li><strong><a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/la-spezia\/\">La Spezia<\/a><\/strong>: fain\u00e0, served on paper in pieces.<\/li>\n<li><strong><a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/recco\/\">Recco<\/a><\/strong>: not farinata, but the capital of another baked dish; see <a href=\"https:\/\/italian-riviera.com\/en\/riviera-di-levante\/recco\/focaccia\/\">Recco&#8217;s focaccia<\/a>.<\/li>\n<\/ul>\n<p>For other Ligurian baked dishes: <a href=\"https:\/\/italian-riviera.com\/en\/genoese-focaccia-recipe\/\">Genoese focaccia<\/a>, <a href=\"https:\/\/italian-riviera.com\/en\/torta-pasqualina-recipe\/\">torta pasqualina<\/a> and <a href=\"https:\/\/italian-riviera.com\/en\/pesto-genovese-recipe\/\">Genoese pesto<\/a>.<\/p>\n<h2>What to drink<\/h2>\n<p>A fresh Ligurian white, such as a Vermentino or a Pigato, is a sensible match for hot farinata; it is not a pairing codified by tradition. An overview is in our guide to <a href=\"https:\/\/italian-riviera.com\/en\/ligurian-wines\/\">Ligurian wines<\/a>.<\/p>\n<h2>Frequently asked questions<\/h2>\n<details class=\"ir-faq\">\n<summary>What is the difference between farinata, socca and cecina?<\/summary>\n<p>It is the same base of chickpea flour, water, oil and salt. The name changes (farinata or fain\u00e2 in Liguria, socca in Nice, cecina in Pisa) and so do details of thickness and baking, which vary from place to place.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>How long should the batter rest?<\/summary>\n<p>At least 4-5 hours at room temperature, stirring now and then and skimming the foam. Sources range from 2-3 hours to 10.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Can I make it without a wood oven?<\/summary>\n<p>Yes. At home, a very hot oven works: 250 \u00b0C (480 \u00b0F) static, 10 minutes on the low shelf, then 10-15 on top. It is less smoky than wood-oven farinata, but good.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Is farinata gluten-free?<\/summary>\n<p>Chickpea farinata contains no wheat, but if you are coeliac check that the flour is certified gluten-free. The white farinata of Savona is made with wheat flour and contains gluten.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Why is it called &#8220;gold of Pisa&#8221;?<\/summary>\n<p>According to the legend of the Battle of Meloria (1284), the name began as a jibe at the defeated Pisans. The story is not documented.<\/p>\n<\/details>\n<details class=\"ir-faq\">\n<summary>Do you add rosemary?<\/summary>\n<p>The base Ligurian version has only pepper, at the table. Some versions add rosemary, but it is not part of the base recipe.<\/p>\n<\/details>\n","protected":false},"excerpt":{"rendered":"<p>The base Ligurian farinata recipe for 4, common mistakes, regional variants, history and where to eat it; plus how it differs from socca and cecina.<\/p>\n","protected":false},"author":1,"featured_media":63570,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_title":"Farinata recipe: Ligurian chickpea flatbread for 4","_yoast_wpseo_metadesc":"Authentic Ligurian farinata recipe for 4: chickpea flour, resting time, oil, pan and oven. Regional variants and how it differs from socca and cecina.","site-sidebar-layout":"no-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-63502","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Farinata recipe: Ligurian chickpea flatbread for 4<\/title>\n<meta name=\"description\" content=\"Authentic Ligurian farinata recipe for 4: chickpea flour, resting time, oil, pan and oven. 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