panissette. In Genoa, variants of the farinata include sometimes onions or artichokes, but the most famous derivative recipe is the fainâ co i gianchetti ("farinata with whitebait"), at times hard to find due to fishing regulations, but traditionally seen as the quintessential fainâ. French variations is also a specialty of southeastern French cuisine, particularly in and around the city of Nice, and is practically the same as farinata, some say the texture is a bit different. It may be baked on a tinned copper plate more than a meter in diameter. Around Toulon and Marseille, it is also possible to find it under the name cade. Panisse is a specialty of Marseille, and is a similar dish, but thicker, and is typically cut into rectangles and fried. Elsewhere In Algeria, karantita is a similar dish which is very popular. It is served hot and dressed with cumin and harissa. In Argentina and Uruguay (where many thousands of Ligurian people emigrated between the 19th and the 20th centuries) farinata is known as fainá, similar to the original Genoese name fainâ. It is often eaten on top of pizza (a caballo). In Uruguay, "el fainá" (called "la fainá" in Argentina) is considered a traditional Uruguayan dish, brought by immigrants in 1915, so much so that 27 August has been called "Fainá Day". Olive oil, which is expensive, is not necessarily used; other vegetable oils may be used, which affects the flavour to some extent. In Gibraltar, where a significant portion of its population is of Genoese origin, it is known as calentita when it is baked or panissa when it is fried. They are typically eaten plain, without any toppings. These are considered to be Gibraltar's national dishes. In India, the dal (the word for pulses) "chila" (pronounced "cheela") or besan (the word for chickpea flour) "puda" (pronounced "poora"), depending on the region, is a similar dish made by cooking chickpea (or another pulse) flour and water on an oiled skillet. Vegetables such as onions, green chillies, cabbage and herbs and spices such as coriander are also added in certain versions of the preparation. See also List of pancakes Papadum Cuisine of Liguria List of Italian dishes References External links Pancakes Chickpea dishes Cuisine of Liguria Cuisine of Tuscany French cuisine Algerian cuisine Argentine cuisine Uruguayan cuisine Gibraltarian culture Cuisine of Sardinia Street food in Italy