Easy and Delicious: Tuscan Cecina, a Traditional Recipe Full of History and Flavor
Cecina is a thin chickpea-based savory tart, about half a centimeter thick, served in slices with plenty of black pepper. Interestingly, this recipe takes on different names depending on the city or region where it’s prepared: in Livorno, it’s simply called “Torta,” in Genoa “Farinata di ceci,” in Carrara “Calda Calda,” and “5 e 5” in some areas, while in Sicily it’s known as “Panelle,” though in a fried version. Over the years, I’ve read many comments from you, sharing all the different names for this incredible chickpea tart with its golden, crispy crust and soft, almost creamy inside.
This chickpea tart is delicate, light, and flavorful. It’s made with chickpea flour, water, salt, and olive oil. The batter is very thin and needs to rest for a few hours before baking. I first discovered the typical Tuscan cecina in Pisa, where tradition calls for cooking it on a round cast-iron pan, at least 30 cm in diameter, and serving it in wedges with black pepper, piping hot. It’s perfect paired with aged cheeses to enhance the chickpea flavor.
Ingredients for 4 people
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125 g chickpea flour
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0.5 l lukewarm water
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A sprig of rosemary
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Extra virgin olive oil
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Fine and coarse salt
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Black pepper
Pour the flour into a bowl and add water little by little, whisking vigorously to avoid lumps. Add a pinch of fine salt and two tablespoons of oil, cover, and let rest for at least 2 hours.
Preheat the oven to 250°C (480°F), grease a pizza tray and pour in the mixture (it should be no more than 0.5 cm thick). Sprinkle with rosemary needles and bake for about 30 minutes until golden.
Remove from the oven while still hot and sprinkle with coarse salt and plenty of black pepper.
For an extra treat, add thin slices of soft cheese like pecorino or Lardo di Colonnata.
Wine Pairing
DAMARE BIANCO IGT TOSCANA
DAMARE BIANCO IGT TOSCANA
The perfect blend of Vermentino and the noble Viognier and Sauvignon Blanc varieties creates a wine with a strong personality—fresh, mineral, and savory; a white wine perfect for any occasion.
Tasting Notes
Its floral character immediately shines through with hints of elderflower and gardenia, followed by the intense fruitiness of yellow plum, Mediterranean citrus, and a slight tropical note of papaya and passion fruit. In the background, you’ll find aromatic herbs such as sage, mint, and sun-kissed basil. The palate is vibrant with precise acidity, leading to a pleasantly bitter finish, but not before teasing the palate with buttery and intense flavors of yellow peach and white currant, interspersed with savory touches that provide the right tension and the grapefruit’s crispness. The mouthfeel is always fresh yet satisfying and full-bodied.