Panissa

It should not be confused with chickpea farinata, which is different in shape and cooking method. A well-balanced mixture of the three main ingredients (chickpea flour, water and salt) is cooked into a mush to be served as a cold dish, cubed and dressed simply with olive oil, lemon and onion at your own choice, or as oil fried tasty thin slices, called ‘tavelette/fette’ in dialect.

The ‘fugassette’ are another variation to the main recipe: they are round, decorated with some round-shaped holes, fried in olive oil and lightly salted on top.

Fried Panissa slices can also be tasted stuffed in white wheat and flat bread rolls (similar to Pita bread): that’s the favourite snack or light lunch of Savonesi, Savona’s inhabitants, who always offer it to their guests or recommend it to tourists on the lookout for local specialties.