The cecina or farinata is a traditional street food from the Tuscan Riviera and the Liguria region. People use to eat a slice of cecina in an open focaccia bread named “schiacciata” for a snack or a quick dinner.
This dish is especially popular in Livorno (Tuscany region) where it is called “5 e 5”, because in the past 1 cecina and 1 focaccia costed only 5 lire each.
This week our Italian friend Elena, who lives in Tokyo, Japan, shares with us a tasty and traditional recipe from Lucca, a beautiful small town in Tuscany. If you are arranging a journey in Toscana don’t miss a stop there, even just to taste the tordelli di Lucca!
This week we show you a very traditional peasant zuppa from Pisa – Toscana (zuppa pisana). Despite the humble origins and ingredients, it is a very tasty and nutritious dish. The principal ingredient is black cabbage (cavolo nero or palmekål); if you prefer a sweeter taste you can replace it with the green one.
The recipe is a very old one, coming directly from granny Elgiva, the grand-grandmother of my dear friend Irene.
Advice: let rest a day in the fridge and reheat before eating to enhance all the flavours!