Livorno’s Iconic Cinque e Cinque Sandwich

The Fascinating Story Behind the Name “Cinque e Cinque”

When one first encounters the name “Cinque e Cinque,” which literally translates to “Five and Five,” it immediately sparks curiosity. The origin of this unique moniker dates back to a time when monetary transactions were simpler and, perhaps, more poetic. Historically, locals in Livorno would ask for “five lire of farinata” and “five lire of bread” when ordering this popular sandwich. This practical request eventually became the beloved name that has stuck through generations, encapsulating the sandwich’s core components and its roots in everyday life.

This sandwich gained popularity among the working class and students, offering an affordable, satisfying, and delicious meal on the go. Its simplicity and hearty nature made it a staple in Livorno’s culinary landscape, a tradition that continues to thrive today. For those who have lived in or visited the charming coastal towns near Livorno, the Torta di Ceci, also known as La Farinata Toscana, often becomes an instant favorite. Its soft texture and distinctive chickpea flavor are truly unforgettable, especially when paired with the robust marinated eggplant.

A Simple Yet Unforgettable Italian Street Food Experience

Despite its rich history and beloved status, the Cinque e Cinque sandwich is surprisingly simple to make at home. The chickpea batter, which forms the foundation of the Torta di Ceci, requires just a couple of minutes to whisk together. However, patience is key, as allowing the batter to rest for at least 30 minutes, or ideally up to 2 hours, is crucial for developing its characteristic smooth texture and preventing lumps. This resting period provides the perfect window to prepare the flavorful marinated eggplant, ensuring all components are ready to assemble into a truly authentic Livornese experience.

This recipe is designed to yield 2-3 delicious sandwiches, making it ideal for a small meal or snack. However, its flexibility means it can easily be doubled or even tripled to cater to a larger gathering or to simply enjoy more of this delightful Italian creation. We’ve compiled the full recipe below, complete with essential tips and tricks to help you recreate this iconic Tuscan street food perfectly on your first attempt. Prepare to indulge in a sandwich that is unbelievably delicious, satisfying, and wonderfully authentic.

Key Ingredients for Your Cinque e Cinque

Crafting the perfect Cinque e Cinque requires attention to a few key ingredients, each playing a vital role in achieving that authentic Livornese flavor:

• Chickpea Flour (Farina di Ceci): Also widely recognized as Besan or Gram flour, this naturally gluten-free flour is the star of our Torta di Ceci. It’s a common ingredient in many international cuisines, particularly Indian cooking, and can often be found in the international food aisles of larger supermarkets or in health food stores. Its unique nutty flavor and fine texture are essential for the flatbread.
• Bread: Traditionally, the Cinque e Cinque is served on a “Francesino” roll, a specific type of crusty yet soft bread popular in Tuscany. If Francesino rolls are unavailable, a good quality French-style baguette or any soft, crusty roll will serve as an excellent substitute. The key is a roll that can hold up to the fillings while offering a satisfying bite.
• Garlic and Chili: These two ingredients are paramount for the vibrant marinade that elevates the grilled eggplant. Always opt for fresh garlic for the best aroma and flavor. For the chili, you can use either fresh red chili, finely sliced for a brighter heat, or convenient red pepper flakes, which are a pantry staple for many and deliver a consistent warmth.
• Olive Oil and Red Wine Vinegar: High-quality extra virgin olive oil is indispensable for both the chickpea flatbread and the eggplant marinade, contributing richness and a distinctly Mediterranean flavor. A touch of red wine vinegar in the marinade adds a delightful tanginess that perfectly balances the garlic and chili, cutting through the richness of the eggplant.

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

Part 1: Preparing the Torta di Ceci Batter

Step 1 – Mixing and Resting the Batter: Begin by sifting the chickpea flour into a spacious mixing bowl. Gradually add the water while continuously whisking to ensure a smooth batter, free of any lumps. Incorporate the salt and olive oil, stirring until well combined. Once smooth, cover the bowl tightly with plastic wrap and set it aside to rest. This crucial resting period should be a minimum of 30 minutes, but for optimal texture and flavor development, aim for 2 hours. This allows the flour to fully hydrate, resulting in a wonderfully soft and pliable flatbread (see photos 1-4 for visual guidance).

Part 2: Marinating the Grilled Eggplant

Step 2 – Slicing, Grilling, and Marinating the Eggplant: Prepare your eggplant by slicing it into uniform pieces, approximately ¼ inch (0.5 cm) thick. Lightly drizzle these slices with olive oil and grill them on both sides until tender and beautifully marked (a ridged griddle pan works wonders for this). Transfer the grilled eggplant to a bowl. In a separate small bowl, combine your finely sliced garlic, chili flakes (or fresh chili), salt, pepper, a generous drizzle of olive oil, and a splash of red wine vinegar. Pour this vibrant marinade over the grilled eggplant slices and mix thoroughly to ensure every piece is coated. Cover the bowl and allow the eggplant to marinate for as long as possible – ideally, while your chickpea batter rests, or even better, prepare it the day before for deeper flavor (refer to photos 5 and 6).

Part 3: Baking the Torta di Ceci

Step 3 – Baking the Chickpea Flatbread: Preheat your oven to 450°F (230°C) for fan ovens, or 475°F (250°C) for static ovens. If using a stainless steel pan, it’s crucial to preheat it in the oven *before* adding any olive oil; this helps create a non-stick surface. For non-stick pans, you can add a good amount of olive oil (about 2-3 tablespoons for an 11.5-inch / 29cm pan), making sure the sides are also well-greased. Skim any foam from your rested chickpea batter and give it a final stir. Carefully pour the batter into the preheated, greased pan and bake for approximately 20 minutes, or until the edges begin to pull away from the pan and the flatbread achieves a beautiful golden-brown color (see photos 7 and 8).

Expert Tips for a Flawless Cinque e Cinque & FAQs

To ensure your Cinque e Cinque turns out perfectly every time, consider these helpful tips:

• Prep Ahead for Maximum Flavor: The marinated eggplant is a fantastic component to prepare in advance. You can marinate the eggplant (or aubergine, as it’s also known) 1-2 days ahead of time. This allows the flavors of garlic, chili, and vinegar to deeply penetrate the eggplant, enhancing its taste. However, for the chickpea batter, we don’t recommend preparing it too far in advance, as it’s best when relatively fresh to prevent spoiling or developing an off-flavor; a few hours of resting is ideal, but no longer than that. The Torta di Ceci itself is also best enjoyed on the same day it is baked to appreciate its optimal texture and freshness.
• Scaling the Recipe Up: This recipe is designed to yield enough Torta di Ceci for 2-3 substantial sandwiches. If you’re planning to serve a larger group or simply want more servings, you can easily double the batter ingredients. However, keep in mind that you’ll likely need to cook the Torta di Ceci in batches, or use two pans simultaneously, as a single pan can only accommodate a certain amount of batter for proper cooking. There’s usually no need to double the eggplant marinade, as the quantity provided is often sufficient even for extra flatbread.
• Achieving the Perfect Flatbread:
  • Pan Greasing is Key: Even if you are using a non-stick pan, it is absolutely crucial to grease your pan generously with olive oil. Torta di Ceci has a tendency to stick if not adequately lubricated. Aim for about 2-3 tablespoons of olive oil for an 11.5-inch (29cm) pan, ensuring the oil coats not just the bottom but also extends slightly up the sides.
  • Using a Stainless Steel Pan: If you prefer a stainless steel pan, a little trick can make it behave like non-stick. Preheat your empty stainless steel pan in the oven until it’s quite hot, *before* adding any olive oil. Once hot, remove it, add the oil, swirl it around, then immediately pour in your batter. You might also find that using a touch more olive oil than with a non-stick pan helps prevent sticking when using stainless steel.
• Enhance with Freshness: A sprinkle of fresh parsley or basil just before serving can add a vibrant, aromatic touch to your sandwich. A squeeze of fresh lemon juice over the eggplant can also brighten the flavors.
• Perfect Pairings: Cinque e Cinque makes a fantastic light lunch, an afternoon snack, or even a unique appetizer. It pairs wonderfully with a simple green salad, a glass of crisp white wine, or a local Italian beer.