Typical dish of Genoa
Chickpea Farinata
Chickpea farinata appears as a large, golden, ultra-thin flatbread with crispy edges and a soft center. The aroma of olive oil and lightly toasted chickpeas fills the air as it comes out of the wood-fired oven, where it bakes in wide copper pans. On the bite it is delicate yet flavorful, with a slightly crisp surface and a creamy heart. In Genoa it is eaten straight from the oven, often standing up, as a snack or street food to share.
Season: Tutto l'anno€3–6
Why it matters
Farinata is one of the most recognizable gastronomic symbols of Genoa and Ligurian tradition. In the historic center’s old sciamadde, wood-fired ovens still prepare it as they did centuries ago, turning a few humble ingredients into a daily ritual. It is a popular food that tells the story of the city’s seafaring and mercantile identity.
Origin story
According to tradition, farinata was born in the Middle Ages after the Battle of Meloria (1284), when a storm soaked barrels containing a mixture of chickpea flour and oil aboard Genoese ships. The batter, left to dry and then cooked, gave rise to a sort of thin flatbread that quickly won over the city. Over time the recipe was perfected in the wood-fired ovens of the sciamadde, becoming one of the cornerstones of Ligurian street food.
Typical ingredients
farina di ceciacquaolio extravergine di olivasale
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