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The classic genovese “farinata”

The classic genovese “farinata” Traditional Ligurian dish made with few ingredients, but with an antique savour, the “farinata” is a kind of  thin crepe made with ceci (garbanzo bean) flour. Tradition requires  it to be prepared in a large copper baking dish and cooked in a wood fire oven; it is served hot.


500 g ceci flour
1 and a half litres water
extra virgin olive oil of the Ligurian Riviera


Soak the ceci flour in salty water for four hours. Skim, and pour everything into a greased pan and season with two tablespoons of oil, mixing well.  Place in a hot oven, until a light crust forms on the top, and serve warm.

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