Panissa whith spring onions, tipical dish from Oneglia in Liguria – Lemone CC BY-SA 4.0


This dish of Arabic origin, today is a common preparation in Liguria and Sicily and lends itself to many different culinary interpretations.

For Version 1:
1 lb. chickpea flour
3,6 pts. of water

For Version 2:
9 oz. chickpea flour
4 tbs. olive oil
4 cups of water

How to make the Chickpea Polenta:

Version 1:
Pour the flour slowly into hot salted water, whisking gently so as not to form lumps. Cook for 40 min. stirring constantly. Scoop polenta into bowls and let cool and get firm.

Version 2:
Sieve the chickpea flour finely. Pour it slowly in hot water and stir and stir. Cook slowly for about on hour, stirring often. The mixture will come off the sides of the pot when ready. Season with salt and pepper. Pour into serving dishes, drizzle with oil, chopped scallions, salt and pepper and serve hot.

Serves 6

Regional recipe from Liguria and Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at