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 Slices offarinata | |
| Alternative names | Farinata di ceci,torta di ceci,fainé,fainá,calda calda,cecìna,socca (in French),cade (in French) |
|---|---|
| Type | Pancake |
| Place of origin | |
| Region or state | |
| Main ingredients | Chickpea flour, water,olive oil |
Farinata (Italian:[fariˈnaːta]),socca (Occitan:[suˈka]),farinata di ceci,torta di ceci,fainé,fainá,cecìna orcade is a type of thin, unleavenedpancake orcrêpe made fromchickpea flour.
Farinata is considered a staple food on the northwest Mediterranean coast. InLiguria it is namedfarinata, inNicesocca and inTouloncade.
It is also a speciality ofOran, Algeria, where it was introduced underFrench rule and known ascalentica, and in the cities ofBuenos Aires, Argentina, andMontevideo, Uruguay, where it is known asfainá and eaten withpizza.
It is usually both vegan and gluten-free.[1]
In standard Italian, the dish is calledfarinata ('made of flour'), while inLigurian, specifically in theGenoese dialect, it goes by the name offainâ (Ligurian:[fajˈnaː]); inCarrara and inMassa it is calledcalda calda (lit. 'hot hot'), in the rest ofTuscanycecina ortorta di ceci[1] (lit. 'chickpea pie') and inSardiniafainé.
In Nice and theAlpes-Maritimes it is calledsocca, and in theVar, especially in Toulon, it is known ascade, fromOccitanpascade, as it was traditionally served during Easter (Pascas in Occitan).[2]
InArgentina andUruguay it is massively popular and is calledfainá.
The origin of the dish is unknown. One legend says it was invented by a group of Roman soldiers who roasted chickpea-flour on a shield.[3] Farinata is a contemporarystreet food inLiguria.[4]
Farinata is made by stirringchickpea flour into a mixture of water andolive oil to form a loosebatter,[5] pouring it into a pan to make a pancake typically 4 mm thick, and cooking it for a few minutes, traditionally in an open oven in a tin-plated copper baking-pan. It may be seasoned with freshrosemary,pepper andsea salt. Traditionallyfarinata is cut into irregularly shaped triangular slices, and eaten (with no toppings) on small plates with optional black pepper. Elsewhere in Italy—traditionally in Tuscany, where it is calledcecina (from the Italian word for 'chickpeas',ceci)—it is served stuffed into smallfocaccia (mainly inPisa) or between two slices of bread, as it is traditional inLivorno. InCarrara it is also eaten in a smallfocaccia filled with a slice of pizza and farinata, this combination is known asGnam. It is sold in pizzerias and bakeries.
Socca is a dish of southeastern French cuisine, particularly in and around the city ofNice.[6] It is the same asfarinata, although some say the texture is a bit different. It may be baked on a tinned copper plate more than a meter in diameter. AroundToulon andMarseille,farinata can be found under the namecade. This version is thicker with a crunchy surface.
InAlgeria,karantika is a similar dish which is very popular. It is served hot and dressed withcumin andharissa.[7]
InArgentina andUruguay (where many thousands of Ligurian people emigrated between the 19th and the 20th centuries),farinata is known asfainá, similar to the originalGenoese namefainâ. It is often eaten on top of pizza (a caballo).[8]
In Uruguayel fainá, calledla fainá in Argentina, is considered a traditional dish, brought by immigrants in 1915. 27th August has been called "Fainá Day".Fainá is optionally servedde orillo ordel medio, which means from the border and from the center, because slightly irregular baking is made from to themeniscus of the liquid dough, making it thicker at the center, resulting different textures, more creamy or more crispy akin to the choice.[9]
InGibraltar, it is known ascalentita when it is baked orpanissa when it is fried. They are typically eaten plain, without any toppings. These are considered to be Gibraltar's national dishes.[10]
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