It is one of the best and healthiest regional gastronomic specialties you can eat: chickpea farinata. Not only a savory pie rich in proteins and particularly tasty but a real container of preciousness at an organoleptic and nutritional level. The recipe that we propose is typical of the Livorno area, but the Farinata also belongs to Liguria. Ideal for adults and children, for pregnant women and for diabetics, for athletes, and for all those who follow a controlled low-calorie diet.

We prepare our Farinata with our wholemeal chickpea flour from organic farming. For its production we let ourselves be inspired by the great history of the Italian culinary tradition. We have created with this flour an ideal ingredient for the preparation of Farinata, in fact, or Cecina from Livorno and another heritage of our gastronomic culture: the Sicilian Panelle. And we are sure it will not disappoint you. For our wholemeal chickpea flour we only use chickpea grown in Italy, within the controlled Luzi supply chain, with biodynamic and bio-sustainable methods.

Chickpeas have a notable supply of vitamins & saponins

The stone mill, which uses renewable solar energy, guarantees the pure integrity of the flour and the complete transfer of all the nutritional elements of the chickpea, as it is in nature. Chickpeas have a significant supply of vitamins of group B (B1, B2, B3, B5, and B6) and groups C and E. They are also rich in saponins, very useful for facilitating the decrease of cholesterol and triglyceride levels in the blood.

Ready to enjoy so much delicacy? We recommend, as in the best tradition, to eat it between two slices of freshly heated Tuscan flatbread, which you can prepare with the exquisite Luzi organic wholemeal flour. Maybe soon we will update you with another recipe. Meanwhile, enjoy this masterpiece.

To begin with, let's prepare our shopping list. Here's what you need to prepare our chickpea farinata:

  • 250 grams of organic LZ wholemeal chickpea flour
  • 700 ml of water
  • 1 coffee cup full of extra virgin olive oil
  • 15 grams of iodized salt


The main ingredient to ensure the success of this specialty is undoubtedly patience, given the long waiting times. But its preparation is just as easy. So let’s proceed. After carefully sifting the wholemeal chickpea flour into a container, slowly add the water and mix with a whisk without creating lumps. Add the salt and extra virgin olive oil to the mixture, continuing to mix carefully. Let it rest for at least 4 hours, then cover the bowl with a film. After the necessary time, insert the Farinata in an already oiled baking tray and put in the oven at 200 ° C for 25 minutes.

And good appetite!