Ligurian panissa is a traditional dish of Genoese cuisine, especially typical of the region’s hinterland. It is a kind of chickpea polenta, seasoned with spices and herbs that enhance its rustic and genuine flavor.The recipe for Ligurian panissa calls for chickpea flour, which is mixed with water, olive oil, salt, black pepper and other spices of your choice, such as rosemary, sage or garlic. The mixture is then cooked over low heat in a pot, stirring constantly to prevent lumps from forming.Once ready, panissa is allowed to cool and solidify, then sliced and served as a main dish or accompanied by side dishes such as grilled vegetables, cheese or cured meats. Panissa can be enjoyed hot or cold and is an excellent vegetarian alternative to classic polenta.Panissa is a very old dish that has its roots in the peasant tradition of Liguria and is a testament to the ability of rural dwellers to make the best use of the raw materials available to them. Today, panissa has become a product of great appeal to tourists and is offered in many of the region’s typical trattorias and restaurants.
