Fainá

Rioplatense Spanish, from Ligurian 'fainâ' · pronounced fah-ee-NAH

A baked chickpea-flour flatbread — the Ligurian farinata — served alongside pizza across Buenos Aires and Montevideo, and commonly stacked directly on top of a slice, an arrangement called 'a caballo' (on horseback). A Genoese dish fused onto a Neapolitan-descended one in South America, with no counterpart in either origin tradition.