Farinata is a sort of thin, unleavened pancake or crêpe of chickpea flour found on the coast of the Ligurian Sea from Nice to Pisa. It is made of chickpea flour mixed with water and olive oil. 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 it is cut into irregularly shaped triangular slices, and eaten on small plates with black pepper. In Savona province Farinata is made with wheat flour instead of chickpeas flour. Farinata is widely known but has different names. For example in Algeria, karantita is a similar dish which is very popular.
On the Tuscan coast, south of Liguria, especially in the province of Pisa, Livorno, Lucca, Massa Carrara cecina or, in Livorno, Torta is baked with no rosemary used for toppings. In Sassari, Sardinia, due to the Genoese origin of the city and language, la fainé genovese is a "historical" dish. In Savona province, a version of farinata called farinata bianca (white farinata) is used. It is made with wheat flour instead of chickpeas flour.
In Genoa, variants of the farinata include sometimes onions or artichokes, but the most famous derivative recipe is the fainâ co i gianchetti, at times hard to find due to fishing regulations, but traditionally seen as the quintessential fainâ.
Socca is a specialty of southeastern French cuisine, particularly in and around the city of Nice. Its primary ingredients are chickpea flour and olive oil. After being formed into a flat cake and baked in an oven, often on a cast iron pan more than a meter in diameter, the socca is seasoned generously with black pepper and eaten while hot with the fingers.
In Algeria, karantita is a similar dish which is very popular. It is served hot and dressed with cumin and harissa.
In Argentina and Uruguay farinata is known as fainá, similar to the original Genoese name fainâ. It is often eaten on top of pizza. In Argentina Farinata is also eaten smothered with Dulce De Leche or Jam. In Uruguay, olive oil is very seldom or never used to make fainá. It is very expensive and not used much in Uruguayan cooking, so more common types of oil such as sunflower, canola, corn, and soybean oils are used. For people accustomed to olive oil fainá, the taste can be quite different.
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.
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Farinata , en.wikipedia.org
Farinata , www.foodandwine.com
Farinata Genovese: Ligurian Chickpea Pancake/Flatbread , www.cinnamonspiceandeverythingnice.com