Farinata

Farinata also known as socca, cecina or torta di ceci, is a type of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island.

Etymology

The word farinata in Italian means "made of flour", from farina ("flour"). In Genoese, it is called fainâ, and in Nice and the Côte d'Azur, it is called socca, while in Tuscany, it is called cecina or torta di ceci and is a typical dish of Livorno and the Tyrrhenian coast from Grosseto to Elba island.

Ingredients and Preparation

Farinata is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter, and then baking it in the oven. The surface of the farinata is usually garnished with fresh rosemary, pepper and sea salt, before being baked in a wood oven. The finished product is typically cut into triangular slices and served warm.

Variations

There are many variations of farinata, such as pissaladière (a type of pizza topped with onions and anchovies), panisse (a type of chickpea fritter), and socca de Nice (a type of chickpea pancake).

History

Farinata has been a staple of the Ligurian diet for centuries. It is said to have been introduced by the Genoese navy, who, during long periods at sea, used to eat chickpea flour mixed with water and oil. The dish is now popular along the Ligurian coast, and in particular in Genoa, where it is a common street food.

See Also

• Chickpea
• Genoa
• Ligurian Sea
• Pissaladière
• Panisse
• Socca de Nice

References

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Farinata

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