cecina

Cecina is a term used in different culinary traditions to refer to two distinct foods in Spain and Italy. In Spain, cecina denotes a cured, air-dried meat, typically beef, that is salted and aged for several weeks. The result is a firm, intensely flavored cold cut that is usually sliced thin and served as a tapa or addition to charcuterie boards. It is most closely associated with northern Spain, especially the region around León, where a form of cecina is a traditional specialty.

In Italy, cecina (often written cecìna or ceccina in regional dialects) refers to a chickpea-based pancake. This preparation is common in Tuscany and Sardinia and is similar to other chickpea flatbreads such as farinata or socca. The batter is made from chickpea flour mixed with water, olive oil, and salt, then baked or fried until crisp. In Tuscany, the dish is linked to coastal towns and the historic town of Cecina, and it is commonly enjoyed hot, sometimes with a squeeze of lemon, pepper, or herbs. In Sardinia, cecina is a staple street food in many coastal communities and varies by locality in thickness and flavor.

Cecina thus covers two distinct foods sharing a name but differing markedly in ingredients and preparation: a dried meat product in Spain and a chickpea pancake in parts of Italy. The term’s regional usage can lead to confusion, but the two preparations are clearly separate culinary traditions.