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Chickpea Pancake — traditional dish from Florence, Italy
Snack Vegan

Food Flavour DNA

Nutritional Values

🔥200kcal
💪8gProtein
🌾24gCarbs
🥑10gFat
🌿3gFibre
⚖️150 gServing

* Per serving · 150 g. May vary.

Chickpea Pancake

How to order / say it
Say it Cecina — [cheh-CHEE-nah]
Order I'd like the cecina, please.
Locally Vorrei la cecina, per favore.
Say locally

A savory pancake made from chickpea flour and olive oil.

Why try it?

Cecina is a testament to Florentine street food, reflecting the practicality and resourcefulness of using legumes as a staple. It's a delicious, gluten-free snack that's both filling and representative of everyday food life in Tuscany.

How it tastes

It has a nutty flavor with a slightly crispy exterior and a soft, almost creamy interior. The addition of olive oil gives it a rich, savory taste, often enhanced by a sprinkle of rosemary or salt.

Origin & History — first documented: 1400

Cecina, also known as farinata, has ancient origins from Liguria and Tuscany. It was popularized in the 15th century, likely thanks to the availability of chickpeas in the Mediterranean diet. It became a street food favorite in Florence.

Recipe

Ingredients

  • 🫘 150 g chickpea flour
  • 🥣 450 ml water
  • 🫒 50 ml olive oil
  • 🌿 5 g rosemary
  • 🧂 to taste salt
  • 🧂 to taste black pepper

Method

  1. 1 Mix chickpea flour, water, and salt into a batter.
  2. 2 Rest the batter for at least an hour.
  3. 3 Preheat oven and baking pan with olive oil.
  4. 4 Pour batter, bake until golden brown, serve.

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All Europe recipes — Italy — Florence — Chickpea Pancake
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