Cecina (torta di ceci or farinata) is a pizza shaped snack made with chickpea flour and water. It's a traditional food from Pisa and Livorno that you can also find in many other cities of the Tyrrhenyan coast: in La Spezia it’s called ‘farinata’, in Savona ‘fainà’ and in Nice ‘soccà’. Here is Serena Angelini (Pici e Castagne) recipe:
Dissolve the flour in the cold water stirring continuously in order to avoid lumps,
Leave the mixture to stand for a couple of hour.
Remove the foam on the surface
Preheat the oven to 220° C
Add a pinch of salt and a drizzle of extra virgin olive oil
Oil a baking pan and add the batter (thickness= 1 cm)
Bake for about 40 minutes
Add the pepper, cut into squares, serve and...enjoy!