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About
A traditional savory pancake unique to the city of Savona, made using wheat flour instead of the classic chickpea flour.
Flavors, dishes and restaurants
Cuisine
Farinata bianca is one of the most distinctive culinary specialties of Savona. Unlike the classic Ligurian farinata, it blends wheat flour with a small percentage of chickpea flour. This local dish is baked in wood-fired ovens across the historic center of Italia's hidden gem, which you can easily locate using our internal Map section.
Ingredients
- 300g wheat flour
- 50g chickpea flour
- 1 liter water
- 50ml extra virgin olive oil
- 1 tsp salt
- Black pepper to taste
Preparation
- Mix the wheat flour and chickpea flour in a large bowl.
- Gradually add water while whisking continuously to avoid lumps.
- Add salt and let the batter rest at room temperature for at least 4 hours, skimming off any foam.
- Pour olive oil into a large copper baking pan, add the batter, and bake in a very hot wood-fired or conventional oven until crispy and golden.
Practical notes before you go
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