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Farinata with a mix of Relax

Described as a 'miracle of the Italian culinary tradition', farinata is prepared in many regions where it is called by different names.

Whatever you want to call it, the result does not change: a simple dough with chickpea flour, water and lots of oil. And in our case even spices to make it even tastier.


300 g chickpea flour
900 g water
10 g salt
120 g olive oil
1 sachet of Remedium No. 6 – Relax


  1. Combine the chickpea flour with the water in a bowl or container, preferably with a lid. Stir until no lumps remain and leave overnight.
  2. Remove any foam that has formed on the surface and add 50 g oil, salt and the herb mix from Remedium No. 6 – Relax, crushed.
  3. Preheat the oven to 250° and cover the baking tray with oil.
  4. Remove the baking tray from the oven, add the mixture and place in the oven.
  5. Bake for 10 minutes on the lowest shelf of the oven. Then for a further 10-15 minutes on the highest shelf. Remove from the oven and add a good dose of fresh pepper.