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Ligurian fried Panissa

Panissa is, in addition to the Farinata Genovese, a very famous street food typical of Genoa and Liguria, sometimes replicated with some small variations in other cities with different names (Cecina in Pisa and Socca in Nice).


This typical Ligurian dish served in the ancient Sciamadde, uses the same ingredients as the “farinata” except for the extra virgin olive oil.

The panissa comes after the birth of the farinata, which, as the legend tells, was born after the battle between Genoese and Pisans (read here the history and recipe of farinata).

The origin of the name Panizza is not certain: it probably derives from “panicum”, a cereal widely spread in ancient times among the poorest people and originally used for its preparation.

The recipe for fried Panissa is that of the_wandering_forks


Panissa Recipe


  • 300 gr chickpea flour
  • 1L water
  • 1 tablespoon of salt
  • 1 tablespoon of oil


Dilute the flour with water and pass it through a sieve to avoid lumps; let it rest for at least 2 hours.
After that pour into a pot (or saucepan) salt and put on the heat stirring for 1 hour.
Transfer the contents into molds (of your choice) and leave to cool.
Cut into slices and deep fry!!

In Savona are very famous the “fette” (slices), which are served well-salted and tasted alone or inside the “fugassette”, a small round sandwich without rind. A similar dish is also eaten in Palermo, bread and panelle!

You can taste the typical “fette” of Savona on our food tour in Savona, together with the white wheat flour farinata, typical of the city of the Ligurian Riviera!