Cecina: Tuscany’s Hidden Chickpea Treasure
Cecina is one of those Tuscan specialties that often flies under the radar—but once discovered, it quickly becomes a favorite.
This golden, paper-thin flatbread is made from chickpea flour, water, olive oil, and a pinch of salt. Baked in scorching hot ovens until crisp on the edges and tender in the center, cecina is simple, rustic, and deeply satisfying. It’s naturally gluten-free, protein-rich, and packed with flavor.
The origins of cecina date back to ancient times, possibly even to the Roman era, when chickpeas were a staple of the Mediterranean diet. A popular legend tells of Roman soldiers mixing chickpea flour with water and cooking it on their shields over open fires—an early version of what we now know as cecina. Over the centuries, this dish became a beloved coastal specialty, especially in the towns of Livorno and Pisa. In Livorno, it’s known as torta di ceci, and ordering it “con cinque” means enjoying it in a small sandwich roll, a classic local snack.
Locals often eat it hot from the oven with just a dash of black pepper. It also pairs beautifully with a glass of crisp Vermentino or any light Tuscan white wine.
During your travels through Tuscany, keep an eye out for cecina in bakeries, markets, and seaside cafés. It may look unassuming, but one bite reveals a world of history, tradition, and pure Tuscan flavor.
Try Cecina at Home: An Easy Recipe
Bring a taste of Tuscany into your kitchen with this simple recipe:
Ingredients
2 cups (200g) chickpea flour
2½ cups (600ml) water
4 tablespoons extra virgin olive oil (plus extra for the pan)
1 teaspoon salt
Freshly ground black pepper (optional)
Instructions
In a large bowl, whisk together chickpea flour, water, olive oil, and salt until smooth and lump-free.
Let the batter rest at room temperature for at least 30 minutes, or up to 2 hours, to allow the flour to fully absorb the liquid.
Preheat your oven to 450°F (230°C). Place a well-oiled oven-safe skillet or pizza pan inside to heat up.
When the pan is hot, carefully pour in the batter. Tilt the pan to distribute the batter evenly.
Bake for 20–25 minutes, or until golden with crispy edges.
Serve hot with a sprinkle of black pepper or a drizzle of olive oil.
Tip: Cecina is best enjoyed fresh from the oven.