Pisan cecina (chickpea cake)

Redazione

A true pillar of the city’s street food scene, baked continuously for over forty years on Corso Italia. The purée of chickpea flour and oil cooks in large copper trays inside the wood-fired oven, resulting in a moist, melt-in-the-mouth, thin interior. The surface boasts a taut golden crust dusted with black pepper. Served piping hot, it traditionally fills a small, soft schiacciatina, creating a memorable pairing.