Ceccina

Ceccina is a thin, unleavened pancake or flatbread made primarily from chickpea flour and water. It is a traditional dish originating from the Liguria region of Italy, particularly the city of Genoa, where it is known as farinata. Other regions in Italy have their own versions and names, such as torta di ceci in Tuscany or panelle in Sicily, though the recipes can vary slightly.

The basic ingredients for ceccina are chickpea flour, water, salt, and olive oil. The chickpea flour is whisked with water to create a thin batter, which is then seasoned and allowed to rest, sometimes for several hours, to enhance its flavor and texture. Traditionally, the batter is poured into a large, round copper pan and baked in a very hot oven, often a wood-fired oven, until it is slightly crisp on the edges and soft in the center.

Ceccina is typically served warm, often simply drizzled with more olive oil and black pepper. It can be eaten as a snack, an appetizer, or as a side dish. In some areas, it is also used as a base for other toppings or wrapped around ingredients like sausage or vegetables. Its simple ingredients and versatile nature have made it a popular and enduring dish in Italian cuisine.