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Torti di ceci 
chickpea flour crepe

makes one 10” round pan

this is a typical street food on the Tuscan coast and islands, also known as cecinaceciatafarinatafainè.

1 1/3 cups (150 g) chickpea flour

2 cups (450 ml) water

6 Tablespoons extra virgin olive oil 

salt and back pepper

torta di ceci

Make a smooth, runny batter with the flour, water, 3 Tablespoons extra virgin olive oil, ½ teaspoon of salt and black pepper to taste. Mix well with a whisk and let it rest for several hours.

Preheat the oven to 220C/430F. Coat the pan with 3 Tablespoons of olive oil, pour in the runny batter and  bake in a hot oven for 25-30 minutes, it will be golden and sort of bubbly looking on top and a little crimped at the edges. Serve hot.

Fennel flowers are really good here too although that's more of a Sicilian idea, they use them sometimes in panelle, a fried version of torta di ceci. Both can be eaten in sandwiches, in western Sicily you eat a panino con le panelle with lots of salt and lemon juice (lemon juice being another excellent Sicilian addition to consider), along the coast of Tuscany and Liguria you eat a 5&5 (cinque e cinque): 5 lire of focaccia filled with 5 lire of torta di ceci

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