Farinata, a.k.a. "Cecina", a Tuscan culinary specialty made of chickpea flour
:For the Argentine pizzeria dish "Fainá", see Farinata
In Sassari, Sardinia, due to the historical ties with Genoa, la fainé genovese (genoese fainé), is a typical dish.
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Elsewhere in Italy (traditionally in Tuscany, where it is called cecina (from the Italian word for chickpea, ceci), it is served stuffed into small focaccia (mainly in Pisa) or between two slices of bread, as it is traditional in Livorno.
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On the Tuscan coast, south of Liguria, especially in the province of Pisa, Livorno, Lucca, Massa Carrara cecina or, in Livorno, Torta (di ceci) (Chickpea pie) is baked (with no rosemary used for toppings).
It is used in Italian cuisine to make farinata, in French cuisine to make socca and in the cuisine of Cadiz in Southern Spain to make tortillitas de camarones.