Cecina, also known as torta di ceci, is a thin, savory pancake made from chickpea flour, water, olive oil, and salt. Baked in a wood-fired oven until golden and slightly crispy, it’s a beloved street food in Pisa and along the Tuscan coast. In Livorno, it’s called torta, while in Liguria, it goes by farinata. Same soul, different names.
📜 A Tale of Rivalry and Serendipity
The origin of cecina is steeped in legend and maritime drama. It dates back to 1284, during the fierce rivalry between the maritime republics of Pisa and Genova. After Pisa’s crushing defeat at the Battle of Meloria, Genovese ships—laden with prisoners and provisions—were caught in a violent storm.
Barrels of chickpeas and olive oil spilled and mixed with seawater, forming a mushy paste. This unappetizing mess was offered to prisoners, who refused to eat it. But left in the sun, the mixture dried into a kind of pancake, and the next day, hunger won out—and the prisoners discovered it was surprisingly delicious. The Genovese, amused by the accidental creation, refined the recipe by baking it, and mockingly dubbed it “l’oro di Pisa”—Pisa’s gold2.
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Did you know?
Cecina isn’t just a Tuscan treasure. Variants of this dish appear across the Mediterranean:
Fainà in Genova
Socca in Nice
Calentita in Gibraltar
Karantika in Algeria
Each version reflects local ingredients and traditions, but they all share the chickpea base—a testament to its simplicity and versatility.