From Liguria to Buenos Aires

Fainá arrived in Argentina alongside Ligurian immigrants and quickly became inseparable from pizza culture in Buenos Aires. Known in Italy as farinata, it is made from chickpea flour, water, olive oil, and salt.

In Argentina, it is thin, lightly crisp at the edges, and traditionally served alongside — or directly on top of — a slice of fugazza. Its simplicity balances the richness of pan pizza and completes the experience.

The Tradition

• Served with fugazza or fugazzeta
• Sometimes placed directly on the slice
• Called farinata in Italy
• Four simple ingredients only

The Batter

The ratio is simple: 200g chickpea flour to 600g water (3:1 water to flour ratio). Whisk until completely smooth - there should be no lumps.

The rest period (30-60 minutes) is important. It allows the chickpea flour to fully hydrate and the batter to relax. You'll notice the batter thickens slightly and becomes more homogeneous during this time.

Chickpea Flour

Use proper chickpea flour (besan or gram flour), not chickpea protein powder or other chickpea products. The flour is finely ground from dried chickpeas and has a distinctive pale yellow color.

It's naturally gluten-free and high in protein, which helps create the characteristic texture.

Baking Technique

Preheat the oiled pan thoroughly at 230-250°C (450-480°F) before pouring the batter. The hot pan is essential - it creates the characteristic crisp bottom.

Pour a thin layer, only 2-3mm thick. The fainá should be thin enough to see light through it when held up. If it's too thick, it becomes dense rather than crisp at the edges.

Serving

Serve warm immediately after baking. The edges should be lightly golden and crisp, while the center remains tender.

Cut into wedges or squares and enjoy alongside pizza, or place directly on top of a slice.