Pizzería Counter · Chickpea Flatbread
Fainá
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Montevideo pizzerías traditionally serve a slice of fainá stacked directly on top of a pizza slice — a combination locals call 'a caballo' ('riding on horseback').
Chickpea flour, water, and olive oil are baked in a wide pan until the top turns golden and slightly crisp, then cut into wedges like pizza. It's sold by weight at Montevideo's pizzerías, most eaten standing at the counter.
Why it's made this way: Genoese immigrants brought the chickpea flatbread (farinata) to Montevideo in the 19th century, and it became so embedded in the capital's pizzeria culture that it's now a Montevidean classic in its own right.
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