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This article is about the Italian food; for the 13th century Italian aristocrat see Farinata degli Uberti.

Farinata (which literally means floured in the Italian language) is a thin, crisp, pizza-like pancake from Liguria, Italy. Its original Genoese name is faina. 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 open oven. Farinata may be seasoned with fresh rosemary, pepper and sea salt. Traditionally farinata is cut into irregularly shaped triangular slices, and enjoyed (with no toppings) on small plates with optional black pepper. Elsewhere in Italy (traditionally in Tuscany, where is called cecina , it is served stuffed into small focaccia (mainly in Pisa) or between two slices of bread, as it is traditional in Livorno. It is sold in pizzerias and bakers'.

Italian variations

On the Tuscan coast, south of Liguria, especially in the province of Pisa, Livorno, Lucca, Massa Carrara an approximately identical food, called cecina (ceci are chickpeas in Italian) or, in Livorno, Torta (di ceci) (Chickpea pie) is baked (with no rosemary used for toppings).

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

The name Panissa or Paniscia 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. La calentita, afaulxbriole.free.fr.

In Argentina and Uruguay (where many thousands of Ligurian people emigrated between the 19th and the 20th centuries) farinata is known as faina, similar to the original Genoese name faina. 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.

See also


Italian cuisine

Gibraltarian cuisine

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This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Farinata

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