Stone ground chickpea flour
Rich in minerals, vitamins and proteins, chickpea flour is an excellent alternative to wheat flour, it can in fact be used mixed with durum wheat flour for the preparation of fresh homemade pasta or for the production of gnocchi. . Obtained from the grinding of the dried seeds of chickpea, this flour in the Lucchesia is widely used for the preparation of the famous CECINA (a specialty of central and northern Italy), a sort of “focaccia” or very thin savory pie widespread in local pizzerias. The preparation of cecina, which in Liguria they call Farinata, is very simple, because its ingredients are few: chickpea flour, water, salt and extra virgin olive oil. The mixture obtained from the combination of these ingredients is baked in the oven by distributing it directly on the oven plate. The cecina is ready when the surface has a golden crust that seems to rise. I recommend serving it hot with a sprinkling of black pepper.
Flours of ancient grains