It is also a speciality of Oran, Algeria, where it was introduced under French rule and known as calentica, and in the cities of Buenos Aires, Argentina, and Montevideo, Uruguay, where it is known as fainá and eaten with pizza.

[2] Farinata is made by stirring chickpea flour into a mixture of water and olive oil to form a loose batter,[3] pouring it into a pan to make a pancake typically 4 mm thick, and cooking it for a few minutes, traditionally in an open oven in a tin-plated copper baking-pan.

Traditionally farinata is cut into irregularly shaped triangular slices, and eaten (with no toppings) on small plates with optional black pepper.

Elsewhere in Italy—traditionally in Tuscany, where it is called cecina (from the Italian word for 'chickpeas', ceci)—it is served stuffed into small focaccia (mainly in Pisa) or between two slices of bread, as it is traditional in Livorno.

[5] 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.