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Fainá is a large pancake made with chickpea flour, water, olive oil, salt and pepper This then becomes a pizza a caballo. There is also a variant based on wheat flour, chickpea flour, salt, water, olive oil and pepper which is called fainá de savona
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Fainá, which was brought by genoese immigrants, is sold in various traditional pizzerias in argentina and uruguay. It is simply a mixture of chickpea flour and water, baked then dressed with a wide variety of possible toppings.in argentina fainá is often served right under or over a slice of pizza, conveniently sliced the same size Use this recipe to make it at home.
Fainá, a beloved staple in argentina, traces its roots back to the ligurian coast of italy, where it is known as farinata
This simple, rustic dish made its way to argentina with italian immigrants during the late 19th and early 20th centuries, who were predominantly from genoa. Farinata is considered a staple food on the northwest mediterranean coast In liguria it is named farinata, in nice socca and in toulon cade. It is commonly enjoyed as an appetizer, street food or as an accompaniment to pizza, particularly in the region of buenos aires where it is popular to place a slice of fainá on top of the pizza.
Fainá is a thin, oven baked flatbread made from chickpea flour, water, olive oil, and a touch of salt The batter is mixed until smooth, poured into a hot pan, and baked to perfection Its edges become crispy and golden while the interior remains soft and slightly creamy, creating a satisfying contrast of textures. Fainá is a savory chickpea flour pancake that originated in italy, but is popular in argentina, where this recipe is from.
Fainá, also known as farinata in italy, is a delicious chickpea flour flatbread that holds a special place in uruguayan and argentine cuisine
Originally brought to south america by italian immigrants from liguria, it’s often served alongside pizza — a pairing locals affectionately call “pizza a caballo” (pizza on horseback).
