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PREPARATION: 10 minutes

COOKING: 15 minutes


Very easy and tasty: Tuscan cecina, a traditional recipe, rich in history and flavour. It is a very low chickpea cake, about half a centimeter thick, which is served in slices with lots of pepper. In reality, it is a recipe that takes on a different name depending on the city or region in which it is prepared: I discovered that it is called simply “Torta” in Livorno or “Farinata di ceci” in Genoa, or “Calda Calda” in Carrara, or still "5 and 5" but in Sicily it is known as "Panelle" even if in a fried version, in short, in recent years I have read in your comments so many names to call this chickpea cake with an incredible crunchy and golden crust and internally soft and almost creamy.

A very delicate, light and tasty chickpea cake: it is prepared with chickpea flour, water, salt and olive oil, the dough is very liquid and it is very important to let it rest for a few hour before cooking. I met and tasted cecina, the typical Tuscan one, for the first time in Pisa: typically, following the tradition, it is cooked in a round text with a diameter of at least 30 cm, or rather a cast iron plate, and then served very hot in wedges with black pepper. Perfect to be enjoyed together with aged cheeses to enhance the flavor of the chickpeas.

Ingredients for 4 people

  • 125 g of chickpea flour

  • 0.5 l of warm water

  • a sprig of rosemary

  • extra virgin olive oil

  • fine and coarse salt

  • pepper

Pour the flour into a bowl and add the water slowly, stirring vigorously with a whisk to avoid lumps, add a pinch of fine salt and two tablespoons of oil, cover and leave to rest for at least 2 hours.

Preheat the oven to 250 °C, grease a pizza pan and pour the mixture, which must not be more than 0.5 cm high, sprinkle with rosemary needles and bake for about 30 minutes until golden brown.

Take it out of the oven when it's still hot and sprinkle with coarse salt and plenty of black pepper.

If you like, add finely chopped soft cheese such as pecorino or Colonnata lard.




The perfect synthesis between Vermentino and the noble vines of Viognier and Sauvignon Blanc gives a wine with a strong personality, fresh, mineral and sapid; a perfect white wine for every occasion.


The floral side immediately emerges between elderberry and gardenia then immediately after the intense fruit of yellow plum, Mediterranean citrus and light tropical papaya and passion fruit while in the background aromatic herbs emerge between sage, mint and basil in the sun. The sip is quick due to the precise acidity up to the bitter touch of the finish but first it has time to tease the palate with buttery and intense traits of yellow peach and white currant interspersed with savory touches that provide the right tension and crunchiness of grapefruit: the the mouth is always fresh but also capable of satisfying the stomach.




The combination of manual harvesting and skilful processing give the final product a distinct green color with golden reflections.

The persuasive, penetrating scent and delicate flavor make this oil perfectly balanced.It is a particular product but at the same time capable of enhancing the flavors of the dishes.

* sources: Tuscany in the Kitchen - Paola Baccetti, Laura Giusti, Franco Palandra

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