Gibraltarian Panissa
Panissa is a well-loved Gibraltarian dish with roots in Ligurian and Andalusian cuisine. It was introduced to Gibraltar by Genoese immigrants, who settled here in large numbers during the 18th and 19th centuries. In Liguria, a similar dish called panissa is served in different ways—sometimes sliced and eaten cold, or cut into strips and fried. The Gibraltarian version closely resembles the fried variation, which became a staple street food and home-cooked favorite.
Panissa is often compared to Sicilian panelle or French socca, but its texture and preparation are uniquely Gibraltarian. Over time, it has become a key part of local cuisine, commonly served as a snack, side dish, or even in sandwiches.
Traditional Serving & Variations:
• Classic Fried Panissa: The most popular way to eat it—crispy outside, soft inside. Best enjoyed hot, sprinkled with salt.
• Sandwich de Panissa: A sandwich made with fried panissa slices in a fresh bread roll, often with a drizzle of olive oil. Some people add tomato or cheese.
• Herbed Panissa: Some families add chopped parsley, rosemary, or even garlic to the batter for extra flavor.
• Baked or Air-Fried: A modern twist for a healthier option while keeping the crispy texture.
• Turmeric Panissa: A slight variation that includes a pinch of turmeric for color, a touch found in some older Gibraltarian family recipes.
Panissa remains a nostalgic comfort food for many Gibraltarians, and in my humble opinion, needs to be revived so that every generation can enjoy.
