Free recipe guide
How to make Fainá
Learn what makes Fainá special, cook the free ComidaTime recipe, then keep cooking from Authentic Argentine Cuisine.
Why cooks start here
Fainá is chickpea-flour flatbread, Genoese by way of Buenos Aires, baked thin and served in wedges on top of pizza — a la pizza, fainá, the porteño stack.
Fainá, a chickpea-flour flatbread, made its journey from Genoa to Buenos Aires, embedding itself into the city's vibrant pizza culture. In every corner pizzeria, this humble yet essential dish is a familiar sight, usually enjoyed atop a slice of pizza in a unique culinary stack known as 'a la pizza, fainá.' This tradition, cherished by porteños, transforms an ordinary pizza night into a layered experience. The beauty of fainá lies in its subtlety. Its texture is thin and crisp, providing a gentle contrast to the soft, cheesy pizza below. The flavor is mild, a simple blend of chickpea earthiness and olive oil richness, with a whisper of salt and pepper. This understated profile complements the bold flavors of its pizza partner, making each bite a harmonious delight.
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