This delicious “invention” changes its name according to the province where it is made. In Lucca it is called “cecina “, in Massa Carrara “calda calda” (hot hot), in Pisa it is simply called Torta, in La Spezia “Farinata “. It can be served as an appetizer or a snack. Ground pepper is essential as a flavor enhancer and needless to say, the olive oil should be of the highest quality.

Ingredients:
4 cups chick pea ftour, 1 quart cold water, 5 tablespoon extra-virgin olive oil, Salt and freshly ground black pepper

Preparation:
1. Pour the cold water into a large bowl. Whisk in the chick pea flour. Add salt and the olive oil.
2. Using a wooden spoon stir until smooth and well blended. The resulting mixture will be quite liquid. Cover and let rest for one hour.
3. Preheat the oven to 375F. pour the mixture into a heavy-gauge, flat non-stick baking pan at least 1 inch deep and bake until a golden crust has formed. Serve hot, dusted with freshly ground black pepper.

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