Flatbreads
Farinata di Ceci
Liguria, Italy
Ligurian farinata is a chickpea batter baked in a very hot oven until the bottom is lacy and crisp while the top stays soft; Tuscany uses the related name cecina for its regional form.
Original eatfuls sticker artwork
What it is
A closer look at Farinata di Ceci.
Ligurian farinata is a chickpea batter baked in a very hot oven until the bottom is lacy and crisp while the top stays soft; Tuscany uses the related name cecina for its regional form.
What to look for
Know it when you find it.
Eat it hot from a Ligurian oven: look for a golden, custardy chickpea centre, crisp edges, olive oil, salt, and pepper—not a leavened bread crust.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Farinata di Ceci.
Liguria, Italy
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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