Farinata (Italy)
Farinata is a savory, thin, crispy pancake or flatbread made from a simple batter of chickpea flour, water, olive oil, and salt. It originates from the coastal regions of northwest Italy, particularly Liguria, and is also popular in neighboring areas like Tuscany and Sardinia. Often cooked in wood-fired ovens, it has a rustic, golden-brown crust and a tender interior.
🍽️ Nutrition at a glance
This dish is a good source of plant-based protein and dietary fiber from chickpea flour, while its fat content comes primarily from olive oil. A typical serving (about 100g) provides roughly 200-250 calories, making it a satisfying but not overly heavy meal or snack.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 7 g |
| Carbs | 28 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Iron | 2.5 mg |
| Magnesium | 35 mg |
| Phosphorus | 80 mg |
| Potassium | 180 mg |
| Folate | 60 mcg |
| Thiamin (B1) | 0.3 mg |
| Niacin (B3) | 1.5 mg |
| Selenium | 5 mcg |
Per 1 piece (approx. 100 g) · estimated, varies by recipe
💡 What's interesting
Farinata is considered one of the oldest known street foods in Italy, with roots potentially tracing back to ancient Roman times. Its simple, gluten-free ingredients make it a naturally inclusive dish for various dietary preferences, and its preparation in communal wood-fired ovens historically fostered neighborhood social gatherings.
