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A legendary goodness!

According to some it was invented by Roman soldiers on the battlefield. According to others it was the fortuitous result of the breaking of bags of chickpeas and barrels of oil that were destroyed in a Genoese galley during a storm. It is certain that farinata has very ancient origins. The ingredients are simple: chickpea flour, water, extra virgin olive oil and salt… the secret is cooking in low tinned copper “testi” (large baking tray), used by Rapallo “fainotti” (“flour vendors”) for generations.

Curiosity: Farinata requires patience! The semi-liquid dough must rest for at least 4 hours, preferably overnight, before being baked.

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