Description
This is a type of tart made from chickpea flour, salt, pepper, water, and the essential olive oil. Although you can also occasionally find it made with wheat flour.
Brief history
Originating from Genoa, Italy; it is said to have been created in 1882 by Nicola Vaccarezza, a Neapolitan who baked it in an oven he built himself. Isn’t that impressive?
If that alone isn’t impressive, just think of how quickly it spread to other countries after its creation.
It arrived in countries like Argentina in the late 19th century, thanks to Genoese immigrants who evidenced what we now know: Fainá is one of those dishes that are hard to ignore once you know them.
Eventually, a kind of association was formed between eating Fainá and enjoying 'pizza a la canchera.' When the same Genoese vendors would sell both on their carts, and people started buying them together. Making it a very typical combination in Argentina.
Interesting facts
Originally, it was served as provisions for ship crews.
To get an idea of how popular Fainá is, just know it has its own day. Isn’t that impressive? It’s celebrated every August 27th. Pretty good, right?
Regarding its nutritional value— which is honestly one of the most important considerations when trying a new dish, alongside its flavor— Fainá is well-positioned.
It not only contains almost all B-complex vitamins except B12, but is also rich in fiber, omega-6 fatty acids; minerals like potassium and magnesium; lecithin; and slow-release carbohydrates.
