Farinata
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| Alternative names | Socca, cecina |
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| Type | Pancake |
| Place of origin | Italy |
| Region or state | Liguria, Tuscany |
| Main ingredients | Chickpea flour, water, olive oil |
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Farinata [fariˈnaːta], socca [ˈsɔkka], torta di ceci [ˈtorta di ˈtʃeːtʃi] or cecina [tʃeˈtʃiːna] is a sort of thin, unleavened pancake or crêpe of chickpea flour originating in Genoa and later a typical food of the Ligurian Sea coast, from Nice to Elba island.
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 [faiˈna]. 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.
It is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter, 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.
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