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Comment faire Fainá
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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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