Chickpea polenta · Fried in a cone
Panissa (Fried Chickpea Sticks)
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It starts life as a chickpea-flour polenta that is left to set, so the same dish can be eaten cold in a salad or fried crisp.
Set chickpea-flour 'polenta' cut into strips or pieces and deep-fried until golden outside and soft inside, handed over in a paper cone at Genoa's old fry shops.
Why it's made this way: It is one of the classic items of Liguria's sciamadde, the tiled fry-and-roast shops around the port of Genoa.
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Part of World of Street Food — 3422 dishes from 118 countries.
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