description Cecina (Chickpea Flatbread) Overview
Cecina is a Tuscan unleavened flatbread originating from Livorno, Italy, made from a simple batter of chickpea flour, water, olive oil, and salt. The batter is baked in a hot oven in wide pans, producing a thin, golden pancake with a crispy exterior and soft interior. It is known locally as "torta di ceci" and is related to the Ligurian "farinata." Cecina is commonly sold by the slice as a street food, served warm with black pepper.
help Cecina (Chickpea Flatbread) FAQ
Why is cecina called torta di ceci in Livorno?
The chickpea flatbread has different regional names along Italy's Ligurian and Tuscan coast. Cecina is common in parts of Tuscany, while Livorno is especially associated with the name torta di ceci.
What is cecina made from?
The basic batter contains chickpea flour, water, olive oil, and salt. It is baked in a very hot, shallow pan until the surface browns and the center remains tender.
What is a cinque e cinque in Livorno?
A cinque e cinque is a Livornese sandwich filled with hot chickpea flatbread. The name is linked to the historical price of bread and torta, and the sandwich is often seasoned with black pepper.
Is Tuscan cecina the same food as Ligurian farinata?
They belong to the same family of thin chickpea-flour flatbreads and use nearly identical core ingredients. Regional names, pan thickness, seasoning, and preferred texture can differ.
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