The origin of the dish is unknown. One origin-story says farinata was invented by a group of Roman soldiers who roasted chickpea-flour on a shield.[1]
Names
In standard Italian, the dish is called farinata ("made of flour") while in Ligurian, specifically in the Genoese dialect, it goes by the name of fainâ[fajˈnaː]. In Massa is called "calda calda" that means "hot hot". In Nice and the Côte d'Azur, it is called socca, in Tuscany, cecina ("made of chickpeas") or torta di ceci ("chickpea pie") and in Sardinia fainè. In Uruguay and Argentina it is massively popular and is called fainá.
Cooking method
It is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter,[2] pouring it into a pan to make a pancake typically 4mm thick, and baking it for a few minutes, traditionally in an open oven in a tin-plated copper baking-pan. Farinata may be seasoned with fresh rosemary, pepper and sea salt. Traditionally farinata 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 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 bakeries.
Italian variations
On the Tuscan coast, south of Liguria, especially in the province of Pisa, Livorno, Luccacecina, in Massa Carrara "calda calda" or, in Livorno, torta (di ceci) is baked (with no rosemary used for toppings).
In Sassari, Sardinia, due to the historical ties with Genoa, la fainé genovese (genoese fainé), is a typical dish.
In Savona province (near Genoa), a version of farinata called farinata bianca [ it] (white farinata) is used. It is made with wheat flour instead of chickpea flour.
The name panissa or paniscia in Genoese indicates a solidified boiled polenta-like paste, made with the same ingredients as farinata. It can be cut into strips and fried, called panissette.
In Genoa, variants of the farinata include sometimes onions or artichokes, but the most famous derivative recipe is the fainâ co i gianchetti ("farinata with whitebait"), at times hard to find due to fishing regulations, but traditionally seen as the quintessential fainâ.
Socca, just coming out of the oven, in the old town of Nice, on the French Riviera
Slices of socca at a Nice market
Socca [ fr] is also a specialty of southeastern French cuisine, particularly in and around the city of Nice,[3] and is practically the same as farinata, some say the texture is a bit different. It may be baked on a tinned copper plate more than a meter in diameter.
Around Toulon and Marseille, it is also possible to find it under the name cade.
Panisse is a specialty of Marseille, and is a similar dish, but thicker, and is typically cut into rectangles and fried.
Elsewhere
In Algeria, karantita is a similar dish which is very popular. It is served hot and dressed with cumin and harissa.[4]
In Argentina and Uruguay (where many thousands of Ligurian people emigrated between the 19th and the 20th centuries) farinata is known as fainá, similar to the original Genoese name fainâ. It is often eaten on top of pizza (a caballo).[5]
In Uruguay, "el fainá" (called "la fainá" in Argentina) is considered a traditional Uruguayan dish, brought by immigrants in 1915, so much so that 27 August has been called "Fainá Day".[6] Olive oil, which is expensive, is not necessarily used; other vegetable oils may be used, which affects the flavour to some extent.[citation needed]
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.[7]
In India, the dal (the word for pulses) "chila" (pronounced "cheela") or besan (the word for chickpea flour) "puda" (pronounced "poora"), depending on the region, is a similar dish made by cooking chickpea (or another pulse) flour and water on an oiled skillet. Vegetables such as onions, green chillies, cabbage and herbs and spices such as coriander are also added in certain versions of the preparation.
^Rosie Whitehouse (2016). Liguria. Bradt Travel Guides. p. 35. ISBN9781784770105. Retrieved July 24, 2018.
^Yotam Ottolenghi (14 November 2014). "Sheer poetry: Yotam Ottolenghi's chickpea flour recipes, from farinata to chickpea pancakes". The Guardian. Retrieved 4 February 2016.
^"A Brief History of Socca, France's Chickpea Pancake". February 2017.
^La calentita 2007-12-19 at the Wayback Machine, afaulxbriole.free.fr.
^"El Fainá cumple 93 Años en Uruguay. El 27 de agosto es el día del auténtico fainá - Montevideo Portal - www.montevideo.com.uy". Montevideo.com. Retrieved 4 February 2016.
^"Ligurian Chickpea Pancake Recipe (Farinata)". The Spruce. Retrieved 2018-02-05.
External links
Media related to Farinata at Wikimedia Commons
February 24, 2023
farinata, this, article, about, food, 13th, century, italian, aristocrat, degli, uberti, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, rem. This article is about the food For the 13th century Italian aristocrat see Farinata degli Uberti This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Farinata news newspapers books scholar JSTOR March 2013 Learn how and when to remove this template message Farinata Italian fariˈnaːta socca ˈsɔkka torta di ceci ˈtorta di ˈtʃeːtʃi or cecina tʃeˈtʃiːna is a type of thin unleavened pancake or crepe made from chickpea flour It originated in Italy and later became a typical food of the Ligurian Sea coast from Nice to Sardinia and Elba islands It is also typical in Gibraltar where it is called calentita FarinataAlternative namesSocca cecinaTypePancakePlace of originItalyRegion or stateLiguria TuscanyMain ingredientsChickpea flour water olive oil Media Farinata Contents 1 History 2 Names 3 Cooking method 4 Italian variations 5 French variations 6 Elsewhere 7 See also 8 References 9 External linksHistory EditThe origin of the dish is unknown One origin story says farinata was invented by a group of Roman soldiers who roasted chickpea flour on a shield 1 Names EditIn standard Italian the dish is called farinata made of flour while in Ligurian specifically in the Genoese dialect it goes by the name of faina fajˈnaː In Massa is called calda calda that means hot hot In Nice and the Cote d Azur it is called socca in Tuscany cecina made of chickpeas or torta di ceci chickpea pie and in Sardinia faine In Uruguay and Argentina it is massively popular and is called faina Cooking method EditIt is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter 2 pouring it into a pan to make a pancake typically 4mm thick and baking it for a few minutes traditionally in an open oven in a tin plated copper baking pan Farinata may be seasoned with fresh rosemary pepper and sea salt Traditionally farinata 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 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 bakeries Italian variations EditOn the Tuscan coast south of Liguria especially in the province of Pisa Livorno Lucca cecina in Massa Carrara calda calda or in Livorno torta di ceci is baked with no rosemary used for toppings In Sassari Sardinia due to the historical ties with Genoa la faine genovese genoese faine is a typical dish In Savona province near Genoa a version of farinata called farinata bianca it white farinata is used It is made with wheat flour instead of chickpea flour The name panissa or paniscia in Genoese indicates a solidified boiled polenta like paste made with the same ingredients as farinata It can be cut into strips and fried called panissette In Genoa variants of the farinata include sometimes onions or artichokes but the most famous derivative recipe is the faina co i gianchetti farinata with whitebait at times hard to find due to fishing regulations but traditionally seen as the quintessential faina French variations Edit Socca of Nice also known as La Cade in Toulon Socca just coming out of the oven in the old town of Nice on the French Riviera Slices of socca at a Nice market Socca fr is also a specialty of southeastern French cuisine particularly in and around the city of Nice 3 and is practically the same as farinata some say the texture is a bit different It may be baked on a tinned copper plate more than a meter in diameter Around Toulon and Marseille it is also possible to find it under the name cade Panisse is a specialty of Marseille and is a similar dish but thicker and is typically cut into rectangles and fried Elsewhere EditIn Algeria karantita is a similar dish which is very popular It is served hot and dressed with cumin and harissa 4 In Argentina and Uruguay where many thousands of Ligurian people emigrated between the 19th and the 20th centuries farinata is known as faina similar to the original Genoese name faina It is often eaten on top of pizza a caballo 5 In Uruguay el faina called la faina in Argentina is considered a traditional Uruguayan dish brought by immigrants in 1915 so much so that 27 August has been called Faina Day 6 Olive oil which is expensive is not necessarily used other vegetable oils may be used which affects the flavour to some extent citation needed 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 7 In India the dal the word for pulses chila pronounced cheela or besan the word for chickpea flour puda pronounced poora depending on the region is a similar dish made by cooking chickpea or another pulse flour and water on an oiled skillet Vegetables such as onions green chillies cabbage and herbs and spices such as coriander are also added in certain versions of the preparation See also EditList of pancakes Papadum Cuisine of Liguria List of Italian dishesReferences Edit Rosie Whitehouse 2016 Liguria Bradt Travel Guides p 35 ISBN 9781784770105 Retrieved July 24 2018 Yotam Ottolenghi 14 November 2014 Sheer poetry Yotam Ottolenghi s chickpea flour recipes from farinata to chickpea pancakes The Guardian Retrieved 4 February 2016 A Brief History of Socca France s Chickpea Pancake February 2017 La calentita Archived 2007 12 19 at the Wayback Machine afaulxbriole free fr Booth Amy Buenos Aires unusual pizza topping www bbc com Retrieved 2022 05 10 El Faina cumple 93 Anos en Uruguay El 27 de agosto es el dia del autentico faina Montevideo Portal www montevideo com uy Montevideo com Retrieved 4 February 2016 Ligurian Chickpea Pancake Recipe Farinata The Spruce Retrieved 2018 02 05 External links Edit Media related to Farinata at Wikimedia Commons Retrieved from https en wikipedia org w index php title Farinata amp oldid 1120421386 Italian variations, wikipedia, wiki, book, books, library,
