Bakery Window · Chickpea Flatbread
Cecina (Torta di Ceci)
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It's baked in the same wide copper pans as Ligurian farinata, but cross into Tuscany and the name changes even though the batter barely does.
Cecina is a thin, dense flatbread made from chickpea flour, water, and olive oil, baked in large round pans until the top turns speckled and golden. Bakeries along the Tuscan coast sell it in wedges, often tucked into a bread roll as a sandwich called '5&5.'
Why it's made this way: Chickpea flour was cheap and filling for coastal working communities, and baking it flat needed no oven fuss beyond a hot pan.
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Part of World of Street Food — 690 dishes from 118 countries.
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