Ligurian Farinata

10 Apr 2015

With Slow Fish just round the corner, we bring you a recipe from the home of the event: farinata, a chickpea flour flatbread. The coastal region of Liguria in northwest Italy is famous for many Italian classics such as pesto and focaccia. It is also home to a popular snack known as farinata, found on street food stalls across the region and normally eaten piping hot in triangular slices. This recipe comes from Osteria Puppo in Albenga, Liguria.



720g chickpea flour

½ tbsp salt

250 ml extra-virgin olive oil

1 tbsp rosemary, finely chopped

3 liters water



Sift the chickpea flour salt into a bowl and gradually add the water and whisk until smooth. The consistency should be thin, similar to that of pancake batter. Leave the mixture for 5 hours depending on the season, (2 or 3 in summer).


Preheat the oven to 250°C. Skim off any foam from the batter.


Heat the oil in a large shallow baking tray or cast-iron skillet (it should cover the whole base). Add the mixture to the tray, it should be ½-1 centimeter thick. Sprinkle with the rosemary.


Bake for around 25 minutes until the farinata is crispy and golden.


Season with black pepper and serve hot. Serves 8 as an appetizer.



From May 14 – 17, the coastal city of Genoa in northern Italy will once again host Slow Fish, Slow Food’s international event dedicated to sustainable fishing. Join us there!

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