Pizzeria Counter · Chickpea Flatbread
Fainá
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Buenos Aires pizzerias sell it stacked directly on top of a slice of pizza, a combo locals call 'pizza a caballo' ('pizza on horseback') that exists almost nowhere outside the city.
A thin, dense baked flatbread made from chickpea flour, olive oil, and water, cut into squares and sold by weight at pizzerias across Buenos Aires. It's eaten on its own or layered under a slice of pizza.
Why it's made this way: Genoese immigrants brought their chickpea 'farinata' to Buenos Aires, where it fused specifically with the city's Italian-style pizzerias rather than spreading nationwide.
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Part of World of Street Food — 690 dishes from 118 countries.
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