Since I was married, me and my husband we’ve been visiting Liguria in different moments of the year: one of the typical dishes of this region that I like best and which I never give up is “farinata”, a delicious specialty made with chickpea flour. It is a simple gluten-free recipe, which you can decide to transform in many ways. Today we start with a “basic” version topped with oil, rosemary and salt, to serve as an entrée, before starting a meal.

Ingredients (for 4 people):

  • chickpea flour 200 gr
  • natural water 600 gr
  • rosemary
  • extra virgin olive oil q.s.

salt q.s.


  1. Put chickpea flour and water in a bowl; mix well with a whisk and let it rest overnight in the fridge.
  2. Preheat oven at the maximum grill mode temperature.
  3. Salt the batter and add some tablespoons of extra virgin olive oil.
  4. Grease a pan of about 20×30 cm: it must have a thick and heavy bottom.
  5. Mince the rosemary.
  6. Pour 1/3 of the mixture, add the rosemary and cook for about 6/7 minutes: should have a crust around and have been cooked well on the surface; continue until the batter will be finished.
  7. Fold farinata in 2 and serve as an appetizer or for a light lunch, accompanied by a fresh salad.