Farinata (which literally means floured in the Italian
language) is a thin, crisp,
pizza-like pancake from Liguria, Italy. Variations
are eaten in many different Mediterranean countries and beyond. It is similar to
the socca from Nice, France.
Left: The Farinata.
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 (from the Italian word for chickpea, ceci), 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'.
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.