Farinata

Farinata is a delicious dish made from chickpea flour, water, and olive oil. It has a very ancient tradition and has found new life in the slow food movement. Legend has it that it was created in 1284 when, on their return from the Battle of Meloria against Pisa, victorious Genoese ships encountered a terrible storm that overturned and mixed chickpea flour and olive oil aboard. This mixture, once dried in the sun, allowed the sailors to survive hunger, and later, when baked in a wood-fired oven on a copper tray, it became one of the most beloved dishes of Genoese and Ligurian cuisine.

Anyone who arrives in Genoa falls in love with it: this was true for Charles Dickens, who was struck by its charm, and it continues to captivate the many young people who swirl through the alleyways in search of tasty and affordable food. Besides its low price, one of the great merits of this dish is that it is suitable for everyone, including those who are celiac, vegan, and vegetarian.

Enjoy it in winter at the typical “sciamadde” (local eateries with wood-fired ovens) as a great street food option during the colder months. Try it just out of the oven, with its golden, crunchy surface and a soft, tasty bottom. There are several variations throughout Liguria: the base
mixture can be enhanced with rosemary, borage, thinly sliced artichokes, mushrooms, gorgonzola, sliced spring onions, and anchovies. Alternatively, the flour can vary; in Savona, they use wheat flour.

In Savona, there is a variant of chickpea farinata called Farinata bianca, made with wheat flour between Savona and Albisola. Tradition holds that it was created around 1528 when Genoa imposed high duties on chickpea flour, forcing the Savonese to use white wheat flour instead.

Ingredients
500 grams of chickpea flour
200 ml of extra virgin olive oil
2 liters of water
Salt
Pepper

Preparation
In a bowl, slowly mix the chickpea flour with the water, avoiding lumps, and add a pinch of salt. Let the mixture rest for at least 4-5 hours before baking. Grease a tray (traditionally made of tinned copper, about 40 cm in diameter) with extra virgin olive oil. Pour the mixture onto the tray and spread it evenly. Bake in a preheated oven at 180°C (356°F) for about 10 minutes, until it reaches a golden colour on the surface. Serve hot, sprinkled with pepper.