Farinata (fainà in Genovese) is a flat cake or flatbread made of chickpea flour, water, extra virgin olive oil, and salt. It is baked in large cast-iron skillets or large rectangular baking sheets in wood-burning ovens. Farinata should be crispy on the outside, soft inside, fairly thin (approx .5 cm), and quite salty. Farinata supposedly originated by accident; following a naval battle between Genovese and Pisan forces in 1284. After the battle a storm arose, damaging many of the Genovese ships, including the one containing the sailors’ provisions. Salvaging olive oil and chickpea from the sea, they found barrels of both had become waterlogged, resulting in a thin, mushy porridge. Some of this mush was left out on the ship's deck, and after drying in the sun formed a pancake-type of patty. Pleasantly surprised at its tastiness, the sailors jokingly named it “the gold of Pisa,” to celebrate their victory and their ingenuity in solving their food problem. Once back in Genova, the combination of these ingredients was revisited and some adjustments were made to the ratio of salt, water, chickpea (ceci) flour, and oil, and instead of sun-drying the dish, it was baked in a wood-burning oven.
The name farinata means “floured.” There are versions of this dish in other regions. In Pisa, it is called cecina; in Piedmont (specifically in the city of Alessandria): belécauda; in Sardegna: fainé (typically topped with onions, anchovies, and sausage); and Nice, France: socca.