Buona domenica,

Today I'm exploring the Italian chickpea pancake.

You might know it by various names across the Mediterranean, such as Farinata in Liguria, Cecina in Tuscany, Pannella in Sicily, or Socca in the South of France, to name a few.

This particular dish has a rather unique legend behind its origin; the story tells of an incident at sea involving Genoese sailors and their cargo.

Its culinary history is quite interesting, and its journey across different coastal cultures, via historic Mediterranean trade routes, highlights its simple appeal.

The pancake itself is a straightforward preparation, naturally vegan and gluten-free.

As a street food, it's traditionally cooked over an open fire, providing intense heat.

At home, we'll bake it in a very hot oven to develop its distinctive texture – crisp at the edges with a tender interior.

In the post and accompanying video, I cover:

• The details of its storied origin.
• The method for preparing the batter, includes an important resting period.
• Notes on the type of pan and oven temperature that contribute to its characteristic finish.
• How to achieve different thicknesses, from very thin to more substantial.
• Some traditional variations and different ways to serve it.

If you're interested in learning more about this classic Mediterranean street food and how to make it at home, you can find the details below.

Read the recipe and learn more here: Italian chickpea pancake​

Watch the preparation video here: Italian chickpea pancake​

Happy cooking,

Laura
Your Angel in the Kitchen

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