Pizzeria Counter · Chickpea Flatbread
Fainá
Photo: Tubby3 / Wikimedia Commons · CC BY-SA 4.0
Buenos Aires pizzerias serve it stacked directly on top of a slice of pizza, a combo locals call 'a caballo' ('on horseback'); across the river, Montevideo is just as devoted to fainá.
A thin, dense baked flatbread made from chickpea flour, olive oil, and water, cut into wedges or squares and sold by the slice at pizzerias across Buenos Aires. It's eaten on its own or layered on a slice of pizza.
Why it's made this way: Genoese immigrants brought their chickpea 'farinata' to the River Plate in the late 1800s, and in Buenos Aires it became a permanent partner of the city's Italian-style pizzerias.
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