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The cecina at Pizzeria Il Montino is a cornerstone of street food and Pisan tradition, baked fresh and hot since the nineteenth century in the city’s oldest establishment. This famous savory pie made with chickpea flour, water, salt, and oil stands out for its perfect texture: a thin, crispy golden crust on the surface enclosing an incredibly soft and creamy center. According to Pisan tradition, it is delicious sprinkled with black pepper or served inside a hot schiacciata.
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