The Story Behind Cinque e Cinque: A Taste of Livorno’s History

Our journey to Italy introduced us to many culinary wonders, but few captured our hearts quite like Torta di Ceci. During our time in a quaint coastal town near Livorno, we first encountered this unbelievably delicious chickpea flatbread, a staple of Tuscan cuisine. In Livorno, they elevate it to an art form by transforming it into the iconic Cinque e Cinque sandwich.

This beloved local specialty features the tender, golden chickpea flatbread, liberally seasoned with black pepper, and paired with succulent grilled eggplant slices, lovingly marinated in a blend of fresh garlic, aromatic chilli, and rich olive oil. The entire ensemble is then nestled within a soft yet crusty roll, creating a satisfying and unforgettable meal.

The intriguing name, Cinque e Cinque (literally “Five and Five”), is steeped in local tradition. Legend has it that the name originated from the historical practice of street vendors selling portions of ‘farinata’ (chickpea flatbread) and bread for five lire each. Customers would ask for “cinque di farinata e cinque di pane,” meaning “five of farinata and five of bread,” leading to the affectionate moniker this sandwich still carries today. This simple naming convention highlights the dish’s humble origins as an accessible and popular meal for the working class of Livorno, a tradition that continues to thrive.

Crafting Your Own Cinque e Cinque: Simplicity Meets Flavor

Despite its rich history and incredible taste, the Cinque e Cinque sandwich is remarkably straightforward to prepare at home. The chickpea flatbread batter, the cornerstone of this recipe, requires only about two minutes of active mixing. However, it benefits greatly from a resting period of at least 30 minutes, ideally up to two hours, allowing the flavors to meld and the texture to develop perfectly during baking. This resting time provides the perfect opportunity to prepare and marinate your eggplant, ensuring both components are ready simultaneously.

This recipe is designed to yield 2-3 delightful sandwiches, making it ideal for a small gathering or a couple of satisfying meals. Should you wish to cater to more guests or simply desire extra portions, the recipe for the chickpea batter can be easily doubled. Below, you’ll find the complete, detailed recipe, accompanied by our expert tips and frequently asked questions, designed to guide you in creating the perfect Cinque e Cinque every time. Prepare to enjoy a true taste of Livorno!

Ingredient Spotlight: What You Need for the Perfect Sandwich

Creating an authentic Cinque e Cinque relies on a few key ingredients, each playing a crucial role in the overall flavor and texture of this Tuscan delight. Here’s a closer look at what you’ll need and why:

• Chickpea Flour (Farina di Ceci) – This is the star of our flatbread. Also widely known as Besan or Gram flour, it’s a naturally gluten-free flour made from ground chickpeas. It imparts a distinct earthy, nutty flavor and creates the signature soft, slightly custardy texture of Torta di Ceci. You can often find it in the international foods aisle of larger supermarkets or at health food stores. Its versatility extends beyond Italian cuisine, making it a valuable pantry staple.
• Bread – The choice of bread is crucial for a truly authentic experience. Traditionally, a specific Livornese roll called a “Francesino” is used. These rolls are characterized by their soft interior and a light, slightly chewy crust. If Francesino rolls are unavailable in your area, a high-quality French-style roll, a mini baguette, or a good quality crusty yet soft ciabatta will make an excellent substitute. The key is to find a roll that can absorb the flavors without becoming soggy and provides a satisfying counterpoint to the soft flatbread.
• Garlic and Chilli – These two ingredients are essential for the vibrant marinade that transforms the eggplant. Always opt for fresh garlic for the best aroma and sharp flavor; finely slicing it allows its essence to infuse thoroughly into the eggplant. For the chilli, you have the flexibility to choose between fresh red chilli, which offers a bright, pungent heat, or dried red pepper flakes, which tend to have a more consistent, smoky warmth. We often gravitate towards red pepper flakes due to their convenience and constant presence in our pantry. Adjust the quantity to your preferred level of spice.
• Olive Oil and Red Wine Vinegar – High-quality extra virgin olive oil is indispensable in Italian cooking, lending a fruity, peppery depth to both the chickpea flatbread and the eggplant marinade. Don’t skimp on quality here, as it truly makes a difference. A touch of red wine vinegar in the eggplant marinade is our secret ingredient. Its acidity beautifully balances the richness of the eggplant and garlic, adding a bright, tangy note that awakens the palate and tenderizes the eggplant slightly.
• Salt and Freshly Ground Black Pepper – Simple seasonings, yet vital. Sea salt enhances all the flavors, while freshly ground black pepper adds a warm, aromatic spice that is traditionally heaped onto the finished sandwich in Livorno.

Step-by-Step Guide: Crafting Your Cinque e Cinque

Follow these detailed steps to bring the authentic flavors of Livorno into your kitchen. Each stage is designed to be straightforward, ensuring a delicious outcome.

Part 1: Preparing the Torta di Ceci Batter

Step 1 – Prepare the Chickpea Batter: Begin by sifting the chickpea flour into a spacious mixing bowl. Gradually add the water, whisking continuously to ensure a smooth batter free of lumps. Patience here will pay off in a beautifully uniform flatbread. Once combined, stir in the salt and a tablespoon of olive oil. Cover the bowl tightly with plastic wrap (cling film) and set it aside to rest. A minimum resting time of 30 minutes is acceptable, but allowing it to rest for a full 2 hours is ideal. This crucial step hydrates the flour completely, resulting in a more tender and flavorful flatbread. (See photos 1-4 for visual guidance).

Part 2: Marinating the Eggplant

Step 2 – Grill and Marinate the Eggplant: While the chickpea batter rests, prepare your eggplant. Slice the eggplant into uniform pieces, approximately ¼ inch (or 1/2 cm) thick. Lightly drizzle each side with olive oil and grill them until tender and beautifully charred, showing distinct grill marks. We find a ridged griddle pan works exceptionally well for this, imparting a lovely smoky flavor and texture. Once grilled, transfer the eggplant to a bowl. Add the finely sliced garlic, chilli flakes (to taste), a pinch of salt and pepper, a generous tablespoon of olive oil, and the red wine vinegar. Gently mix everything together to ensure the eggplant is thoroughly coated in the fragrant marinade. Cover the bowl and let it marinate for as long as possible – ideally, you can prepare this a day in advance for maximum flavor, or simply let it marinate while the Torta di Ceci bakes. The longer it marinates, the more intense and delicious the flavors will be. (See photos 5 and 6 for visual guidance).

Part 3: Baking the Torta di Ceci

Step 3 – Bake the Chickpea Flatbread: Preheat your oven to a high temperature of 450°F (230°C) for a fan-assisted oven, or 475°F (250°C) for a static oven. This high heat is crucial for achieving a crispy exterior and a tender interior. If you’re using a stainless steel pan, remember to preheat it in the oven *before* adding any olive oil – this helps create a naturally non-stick surface. For non-stick pans, you can add the olive oil directly. We recommend using about 2-3 tablespoons of olive oil for an 11.5-inch (29 cm) pan, ensuring the bottom and sides are well greased. Skim off any foam that may have formed on the surface of the chickpea batter during resting and give it a final stir. Carefully pour the batter into the prepared hot pan and bake in the preheated oven for approximately 20 minutes. The Torta di Ceci is ready when it starts to pull away from the edges of the pan and develops a beautiful golden-brown color on top. (See photos 7 and 8 for visual guidance).

Recipe Tips & Frequently Asked Questions

To ensure your Cinque e Cinque turns out perfectly every time, consider these helpful tips and answers to common questions:

• Prep Ahead for Convenience – The marinated eggplant (aubergine) is a fantastic component to prepare in advance. You can make it 1-2 days ahead of time and store it in an airtight container in the refrigerator. This allows the flavors to deepen and intensify, making the eggplant even more delicious. However, we do not recommend preparing the chickpea batter much in advance, as it can spoil easily; a few hours of resting time is ideal, but avoid making it the day before. For the best taste and texture, Torta di Ceci is always best enjoyed fresh, on the same day it is made.
• Scaling the Recipe Up – This recipe yields enough Torta di Ceci for approximately 2-3 sandwiches. If you plan to serve a larger group, you can easily double or even triple the chickpea batter quantities. Keep in mind that you will likely need more than one skillet or pan to cook the Torta di Ceci simultaneously, as each pan can only accommodate a certain amount of batter at a time for proper cooking. There’s usually no need to double the amount of eggplant unless you prefer a very heavily loaded sandwich, as one small/medium eggplant provides ample filling for several sandwiches.
• The Importance of a Well-Greased Pan – For a successful Torta di Ceci that doesn’t stick, generous greasing of your pan with olive oil is paramount. Even if you’re using a non-stick pan, a good amount of oil (around 2-3 tablespoons for an 11.5-inch / 29cm pan) creates that desirable crispy edge and ensures easy release.
• Working with a Stainless Steel Pan – Stainless steel pans can be excellent for Torta di Ceci, but they require a specific technique to prevent sticking. Always preheat your stainless steel pan in the oven until it’s quite hot before adding the olive oil. This process helps create a naturally non-stick surface. We also tend to add a touch more olive oil when using stainless steel to be extra safe.
• Embrace the Freshness – The beauty of Cinque e Cinque lies in the freshness of its components. Serve the sandwich warm, as soon as the Torta di Ceci comes out of the oven. The contrast between the warm flatbread, the cool, tangy eggplant, and the crisp roll is simply irresistible.
• Customizing Your Spice Level – The amount of chilli flakes in the eggplant marinade can be adjusted to your personal preference. For a milder sandwich, use just a tiny pinch or omit it entirely. For those who enjoy a fiery kick, feel free to add a bit more!