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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.


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