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 Slices of farinata | |
| Alternative names | Farinata di ceci, torta di ceci, fainé, fainá, 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 or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
Farinata is a typical preparation of the northwest Mediterranean coast; in Liguria it is named farinata, in Nice socca and in Toulon cade.
It is also a speciality of Oran, Algeria, where it was introduced under French rule and known as calentica, and in the cities of Buenos Aires, Argentina, and Montevideo, Uruguay, where it is known as fainá and eaten with pizza.