Panissa di Farina di Ceci alla Genovese
Liguria — Genova
Genoa's chickpea polenta — a preparation almost identical to Tuscan cecina but served differently: farina di ceci cooked in water with olive oil until thick and smooth, then poured into an oiled flat tray to set into a firm, sliceable slab. Cooled panissa is cut into slices, wedges, or cubes and served cold as street food, in focaccia bread, or fried in abundant olive oil until golden and crisp on the outside with a creamy interior. The genovese tradition eats panissa from vendors who sell it wrapped in paper.