Farinata di Ceci Genovese

Genoa, Liguria

Liguria's ancient chickpea flatbread baked in a copper pan at extreme heat: chickpea flour, water, olive oil, and salt whisked to a thin batter, rested 4–6 hours, skimmed of foam, then poured into a wide copper pan greased with olive oil and baked in a 300°C+ wood-fired oven for 8 minutes until the surface is spotted golden and the interior remains custardy. The copper pan is essential — it distributes heat evenly from base to rim. Sold in slabs from farinata shops (sciamadde) in Genoa, eaten with black pepper.

• Identical dish across the border; socca is the French name for the same preparation — same technique, same pan, same flavour → Socca — chickpea flatbread baked in copper pan in wood oven French · (Niçoise)
• Chickpea flour batter pancake concept; Indian version uses griddle at lower heat; Ligurian uses oven at extreme heat → Pudla/chilla — chickpea flour batter pancake on a griddle Indian
• Chickpea flour as a flatbread base across Mediterranean and Middle Eastern traditions → Mutabbal from chickpea flour — fried chickpea flatbread variants Middle · Eastern

Savoury chickpea nuttiness; olive oil richness; custardy interior with faintly crisp golden exterior; black pepper lift