Whenever I’m in Pisa, I always enjoy Cecina, also known as farinata di Ceci, either eating it on the spot or taking some home. Despite not residing in Pisa, my fondness for it led me to master the recipe. It’s surprisingly easy, except for the waiting time while the batter rests. Trust me, the delicious outcome is worth it—just a glance at the photos will make you eager to cook it yourself.

Round-shaped slices of chickpea farinata placed on a cutting board, the farinata is shallow and crunchy-looking, on the surface there are rosemary leaves.

Cecina: Pisa’s Chickpea Farinata

Guido Pasquariello

This simple recipe brings the traditional Italian Cecina to your kitchen – a crispy, nutty chickpea flatbread. It’s an easy and delightful treat for any time of the day.

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Prep Time 4

Cook Time 30

Course Appetizer, Side Dish, Snack

Cuisine Italian

Servings 4 people

Equipment

Glass
Kitchen towel
Bowl
Sieve
Whisk
12.5-inch diameter baking pan

Ingredients

1 ⅔ cups chickpea flour
2 cups water room temperature
3 ½ tablespoons olive oil extra virgin
1 teaspoon salt
1 spring rosemary leaves

Instructions

Sift Chickpea Flour: Begin by sifting the chickpea flour into a bowl. Gradually add the water while continuously whisking to avoid lumps. Keep mixing until all the water is absorbed and the batter is smooth.
1 ⅔ cups chickpea flour, 2 cups water
Let Batter Rest: Cover the bowl with a kitchen towel and set it aside to rest. Let it sit for at least 4 hours, but no more than 10 hours, to ensure the batter develops the right texture.
Prepare Baking Pan: After resting, if there’s any foam on the surface, gently remove it with a sieve. Stir in the salt and 2 tablespoons of olive oil into the batter. Grease a 12.5-inch baking pan (preferably a traditional copper one or a lightweight one used for pizzas) with the remaining olive oil.
3 ½ tablespoons olive oil, 1 teaspoon salt
Pour and Level the Batter: Pour the batter into the greased pan. Use a fork to spread it evenly, keeping the thickness under 0.2 inches, following the tradition.
Bake Cecina: Preheat your oven to its highest setting (at least 475°F) on bake mode. Once hot, place the pan on the bottom rack of the oven for about 10 minutes. Then, move it to the middle rack for another 15 minutes. To finish and create a golden crust, turn on the broil setting and place the pan on the top rack for 5-7 minutes until golden.
Serve Hot: Remove the Cecina from the oven and serve it hot, garnished with a few rosemary leaves for an extra touch of flavor.
1 spring rosemary leaves

Notes

Store Cecina in the fridge for up to two days and reheat in the oven or microwave when ready to serve. For longer storage, freeze it for up to 3 months and reheat in the oven without thawing first.

From Pisa with Flavor: The Chickpea Flatbread Revelation

Slices of chickpea farinata placed on a cutting board, the farinata is shallow and crunchy-looking, on the surface there are rosemary leaves.

Indulging in Cecina is like delving into a culinary time capsule, encapsulating the essence of Pisa’s gastronomic heritage since the Middle Ages.

Crafted from chickpea flour, water, olive oil, and salt, this savory flatbread bears the very soul of Italian simplicity and tradition. Its crispy exterior gives way to a lusciously creamy center, exuding a delicate balance of saltiness and nuttiness that dances on the taste buds.

Whether enjoyed as a casual snack or a light repast, Cecina embodies the rustic charm and culinary prowess of Pisa’s local cuisine. Found in the bustling Piazza delle Vettovaglie market and beyond, this dish beckons travelers to partake in its timeless allure, offering a tantalizing glimpse into Pisa’s rich culinary tapestry.