Boskeuken: the Itinerant Cooks - Cecina Night

Barbara & Alessandro staan in de keuken.

The Itinerant Cooks' Italian journey continues and, this time around, we explore the world of Cecina. Come along with us!

About us: we like to share our passion for the food of our memory. We try to recreate the flavours of Italian peasant culture, while being respectful of nature. We will serve a dish for a friendly price of 6 euros in a friendly environment. Dinner is served from 7 PM to 9 PM. To reduce food waste, we invite you to book via email at: scatteredcooking@gmail.com

A little bit of history: Cecina or Farinata di ceci is a typical dish from the region of Liguria, Italy. Genoa is the hometown of Cecina. Cecina has very ancient origins. Legend wants that this dish was born in 1284. When coming back from a battle, the Genoa ships found themselves in the middle of a storm during which oil barrels and chick pea flour barrels overturned themselves and by doing so they mixed with the salted sea water. Because of the limited stock, everything was recovered and that mix of oil, chick-pea flour and salted water was left to dry in the Ligurian sun until it became a sort of crumpet/cake.
This is what we will serve, accompanied by la ratatuia, an Italian version of the French Ratatouille. Join our journey into Ligurian cuisine!