Cecina Recipe (chickpea flatbread)


Cecina (torta di ceci or farinata) is a pizza shaped snack made with chickpea flour and water. It's a traditional food from Pisa and Livorno that you can also find in many other cities of the Tyrrhenyan coast: in La Spezia it’s called ‘farinata’, in Savona ‘fainà’ and in Nice ‘soccà’. Here is Serena Angelini (Pici e Castagne) recipe: 

Cecina, Torta di ceci or Farinata by Serena Angelini 
Cecina, Torta di ceci or Farinata by Serena Angelini 
  • Chickpea flour 200 g,
  • Cold water 500 g,
  • Salt,
  • Extra virgin olive oil,
  • Ground pepper.


  • Dissolve the flour in the cold water stirring continuously in order to avoid lumps,
  • Leave the mixture to stand for a couple of hours,
  • Remove the foam on the surface,
  • Preheat the oven to 220° C,
  • Add a pinch of salt and a drizzle of extra virgin olive oil,
  • Oil a baking pan and add the batter (thickness= 1 cm),
  • Bake for about 40 minutes,
  • Add the pepper, cut into squares, serve and...
  • Enjoy!
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