Getting back to my Italian roots


So I’ve been seeing the word “socca” all over the place, and had no idea what it was. After doing some research, I discovered that the pancake-like dish originated in the Italian region of Genoa. It has since spread all over the country, and surrounding areas.

Technically in Italian, socca is called farinata, which means “made of flour”. The name socca is more common in France, where the warm doughy snack is eaten at breakfast. Cecina, “made of chickpeas”, is the name given to the dish in Italy’s Tuscany region. Believe or not, the dish has also gained popularity in the South American countries of Argentina and Uruguay.

No matter what you call it, the dish always starts with a base of chickpea flour, water, and olive oil. You can add fresh herbs, salt, and pepper to the batter, or sprinkle on top after cooking. In some Italian regions, they add onions and artichokes or replace the chickpea flour with wheat flour.


Traditional Italian Farinata (Socca)

Adapted from:

Makes one pan full or 8 slices


  • 1 cup chickpea flour
  • 1 cup warm water
  • 1 tbsp olive oil
  • Fresh rosemary (use as much as you’d like, I used a bunch!)
  • 3/4 tsp salt
  • Few pinches of pepper
  • 1 tbsp olive oil for the pan


  •  Combine the flour, water, oil, rosemary, salt, and pepper together in a bowl. Whisk the ingredients, cover, and let sit for at least 2 hours.



  • Once the batter has sat, you can coat a cast iron pan with the remaining 1 tbsp of olive oil.
  • Preheat the oven to 450 degrees and place the pan inside to heat up. Once the oven has reached 450, you can carefully pour the batter into the hot pan. Bake for 15 minutes.
  • Put the oven on broil, and cook for another 5 minutes or so. Check on the socca frequently, so it does not burn.


  • To serve, cut the dish into 8 pieces and drizzle a small amount of olive oil on each piece. Bon appetit!


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