Cecina: The Tuscan Tradition on the Table

When we think of Tuscany, images of rolling hills, charming villages, and an abundance of culinary delights come to mind. One of the region’s lesser-known yet deeply loved specialties is Cecina—a simple, savory dish that has been a part of Tuscan cuisine for centuries. Often referred to as “farinata” in other parts of Italy, Cecina is a flavorful chickpea flour pancake that’s crispy on the edges, soft in the center, and full of rustic charm. It’s the epitome of Tuscan home cooking, and it’s a dish that truly showcases the beauty of simplicity.

What is Cecina?

Cecina is a chickpea flour flatbread that’s typically served as a snack, appetizer, or street food in Tuscany. It has a golden, crispy exterior and a soft, creamy interior. Made with just a few key ingredients—chickpea flour, water, olive oil, and a pinch of salt—this dish is naturally gluten-free, making it an excellent option for those with dietary restrictions. Despite its humble ingredients, the resulting flavor is rich, earthy, and deeply satisfying.

Origins of Cecina

Cecina has a long history in Tuscany, dating back to ancient times when chickpeas were a staple crop in the region. The dish is believed to have originated in Livorno, a coastal town in Tuscany, and over time, it spread to other parts of the region. Cecina is often served in bakeries, markets, and at street vendors, and is enjoyed by locals and tourists alike as a quick and satisfying bite.

Ingredients for Cecina:

• 1 cup chickpea flour (preferably farina di ceci)
• 1 1/2 cups water
• 2 tablespoons extra virgin olive oil (plus extra for greasing)
• 1/2 teaspoon salt
• Freshly ground black pepper (optional, for extra flavor)
• Fresh rosemary (optional, for garnish)

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