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Recipe for Cecina
(Chick Pea Pancake)

By xxxxx

A snack often served at the Roman baths and still popular in Italy today, especially Tuscany. It is great eaten by the slice as an appetizer/snack, or stuffed into a Focaccia bread, or as a light lunch in accompaniment to cooked greens or a platter of Tuscan meats and cheeses. It is one of the most popular Tuscan street foods, and it is sold in Pizzerie and bakeries across the Region. It is light and nutritious, rich in protein, minerals, vitamins, and it is also vegan and gluten-free.


  • ¾ ib Chick pea flour
  • 3 cups cold water
  • 2 tablespoons olive oil
  • Salt
  • Black pepper
  • 2 tablespoons olive oil


  • Place the flour in a bowl and make a well in the centre. Add the water slowly, stirring till a thinnish, lump free, batter is acheived.
  • When you have added all the water add the oil and the salt.
  • Heat a heavy cast iron pan (10-12 inches in diameter) and add a small pool of olive oil to the centre of the pan (about 1 spoonful)
  • Take a ladle of freshly prepared mixture and poured it slowly into the centre of the pan till the bottom is covered to a depth of about ¼ inch
  • Let this cook on one side slowly until the mixture appears cooked through. Then turn up the heat and turn the pancake over.
  • After about five mintutes of low heat the pancake should be cooked. It should be crisp on the outside and soft in the centre.
  • Sprinkle it with ground black pepper and cut it up into slices before serving
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