<p>Farinata è definitely an essential dish of Genoese street food. Baked in its liquid state, è a mix of oil and chickpea flour. The good one è thin and crispy on the surface but soft inside. It must però be said that the birthplace of farinata is disputed with Tuscany and Pisa in particular, where fainà is called cecìna. In any case, besides being good, it still remains the best inexpensive alternative to a sit-down lunch at a restaurant.</p>
<p>In our opinion, but è just an opinion, v<span style="color: #202124; font-family: arial, sans-serif; font-size: 16px; background-color: #ffffff;">surely try those of Sa Pesta (via dei Giustiniani 16r) to experience the very Genoese atmosphere of the place, Antica Sciamadda (via San Giorgio 14), and Sciamadda (via Ravecca 19): here the </span><strong style="color: #202124; font-family: arial, sans-serif; font-size: 16px; background-color: #ffffff;">farinata</strong><span style="color: #202124; font-family: arial, sans-serif; font-size: 16px; background-color: #ffffff;"> never gets too greasy, and è one of the rare ones that stays </span><strong style="color: #202124; font-family: arial, sans-serif; font-size: 16px; background-color: #ffffff;">good</strong><span style="color: #202124; font-family: arial, sans-serif; font-size: 16px; background-color: #ffffff;">even cold.</span></p>
