It is a simple dish of the Ligurian tradition, made of chickpea flour, water and salt. It can be eaten alone or as a base for tasty appetizers or finger food accompanied by fish, grilled vegetables or dried tomatoes.
There panissa is a specialty based on chickpea flour, typical of Liguria and especially of the province of La Spezia. This chickpea focaccina is a classic example of street food, which is also found in similar versions in Piedmont, where it is called chickpea farinata, in Tuscany, chickpea cake, and in Sicily, panella.
To prepare it, it takes from 300 g to 500 g of chickpea flour for 1 liter of water, you have to adjust it according to the consistency it will take during cooking.
In the gallery our tips for preparing it.
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