The Farinata.

Farinata (which literally means floured) is a thin, crisp, pizza-like pancake from Liguria, Italy which its variations are eaten in many different Mediterranean countries and beyond. It is similar to the socca from Nice, France.

Cooking method

It is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter, and baking it in the oven. Farinata may be seasoned with fresh rosemary, pepper and sea salt. Like pizza, it may also be topped with onions, sausages, artichokes, gorgonzola cheese or other ingredients.

Italian variations

On the tuscan coast, south of Liguria an approximately identical food is called Cecěna (ceci are chickpeas) or, in Livorno, Torta di ceci (Chickpea pie).

In Sassari, Sardinia, due to the Genoese origin of the city and language, la fainé genovese (genoese fainé), is a "historical" dish.

The name Panissa or Paniccia in Genoese indicates a solidified polenta-like paste which can then be cut into strips to be fried, assuming the name panissette.

Variations outside Italy

In Algeria, "karantita" is a similar dish which is very popular. It is served hot and dressed with cumin and harissa.^[1]

In Argentina and in Uruguay farinata is known as "fainá", similar to the original Genoese name, "fainé". It is often eaten on top of pizza ("a caballo") .

In Gibraltar, where a significant portion of its population is of Genoese origin, it is known as "calentita" when it is baked or "panissa" when it is fried. They are typically eaten plain, without any toppings. These are considered to be Gibraltar's national dishes.^[2]

Notes

See also

• Panelle
• Italian cuisine
• Gibraltarian cuisine

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