Which Italian chickpea pancake is also known as fainá in Argentina and Uruguay? Farinata is the answer.
Farinata is a thin, unleavened pancake made from chickpea flour, water, olive oil, and seasonings. It is especially associated with Liguria in northwestern Italy, where it is a popular street food and is also called farinata di ceci.
Italian emigrants carried the dish to Argentina and Uruguay, where it became known as fainá, a name close to the Ligurian or Genoese form fainâ. In those countries, fainá is famously served alongside pizza or even on top of a slice, creating a distinctive Río de la Plata pairing.
Regional names can cause confusion. In Tuscany, a similar preparation is called cecina; in Nice, France, it is known as socca. These are close relatives or local versions, but the Italian name asked for here is farinata. The dish is naturally gluten-free and commonly vegan when prepared without additional toppings.