What is farinata and what are its main ingredients?

Farinata is an essential Genoese street food made from a simple mixture of chickpea flour and oil, then baked until it achieves a thin, crispy surface while remaining soft inside. It's one of the best inexpensive alternatives to sitting down at a restaurant for lunch in Genoa.

Where did farinata actually originate from?

While farinata is a staple of Genoese street food, its birthplace is actually disputed between Genoa and Tuscany, particularly Pisa, where it's called cecina. Despite the regional debate over its origins, it remains an iconic dish across both areas.

What are the best places to try authentic farinata in Genoa?

Top recommendations include Sa Pesta (via dei Giustiniani 16r) for a very authentic Genoese atmosphere, Antica Sciamadda (via San Giorgio 14), and Sciamadda (via Ravecca 19). These three establishments are known for never making their farinata too greasy and for creating a version that stays delicious even when eaten cold.

How can I tell if farinata is made well?

Good quality farinata should be thin and crispy on the surface but soft and tender inside, without being overly greasy. Look for versions that taste just as good when eaten cold, which is a sign of superior preparation and quality ingredients.

Is farinata a good budget-friendly option for eating in Genoa?

Yes, farinata is one of the best inexpensive alternatives to a traditional sit-down restaurant lunch in Genoa, making it perfect for budget-conscious travelers who still want to experience authentic local cuisine. You can enjoy a quality meal at street food vendors without spending much money.

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Typical Dishes 📍 Sà Pesta, Italy 261 views

The Farinata

Photo · Katrina B.

The Farinata — Sà Pesta, Italy.

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Sà Pesta

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Typical Dishes

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About The Farinata

The Farinata - Sà Pesta | Secret World Trip Planner

Farinata è definitely an essential dish of Genoese street food. Baked in its liquid state, è a mix of oil and chickpea flour. The good one è thin and crispy on the surface but soft inside. It must però be said that the birthplace of farinata is disputed with Tuscany and Pisa in particular, where fainà is called cecìna. In any case, besides being good, it still remains the best inexpensive alternative to a sit-down lunch at a restaurant.

In our opinion, but è just an opinion, vsurely try those of Sa Pesta (via dei Giustiniani 16r) to experience the very Genoese atmosphere of the place, Antica Sciamadda (via San Giorgio 14), and Sciamadda (via Ravecca 19): here the farinata never gets too greasy, and è one of the rare ones that stays goodeven cold.

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The Farinata