DISH RESEARCH · Dish
Farinata di ceci PAT
A thin Ligurian chickpea-flour pancake with a crisp, olive-oil-rich surface and tender centre.
About Farinata di ceci PAT
Farinata di ceci is a Ligurian baked pancake made from chickpea flour, water and olive oil. This profile follows Serious Eats' plain regional version.
Chickpea flour gives it a gently nutty flavour, while extra-virgin olive oil and black pepper add richness and warmth.
It is thin and golden, with crisp edges and a soft, custardy-chewy centre.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Farinata di ceci PAT
Ligurian Farinata.
- Chickpea flourNutty batter base
- Kosher saltSeasoning
- WaterHydrates the batter
- Extra-virgin olive oilRichness and crisp surface
- Black pepperPeppery finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chickpea flour:
- Kosher salt:
- Water:
- Extra-virgin olive oil:
- Black pepper:
Origins & food traditions
Farinata is a traditional chickpea-flour bake associated with Liguria. Closely related regional names such as fainè, socca and cecina remain separate identity holds rather than additional counts here.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Ligurian Cuisine
- Italian Cuisine
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.