Cecchi is a historical family-run pizzeria in the area of Borgo Campidoglio.
The place is really cozy; they have a total of 8 small tables that can host a maximum of 3-4 people each. So, especially during winter, prepare for a long queue to get to your table. Otherwise you can order and take away.
The menu is extremely simple: you can have farinata, pizza al tegamino and ice cream. That’s it. The options are so few that the waiter doesn’t even take notes of your order, he just goes by memory!
Farinata is a thin baked sort of crêpe made of chickpea flour mixed with olive oil and water. It is baked in the same oven used for pizzas in a tinned copper round baking pan. The recipe is original from Genoa and Liguria, but it is widespread and typical in Turin as well.
You can order a portion (1/8 of the big baking-pan) or do like my dad does and always order two! Cecchi’s farinata is without a doubt my favourite in town: I love the consistency – crispy but super soft on the inside.
Pizza al tegamino is a soft oily pan pizza typical from Turin that we usually order in combination with farinata.
As a dessert you can have a cup of homemade ice cream that the family mum prepares with an old school ice cream maker called “Cattabriga” that you can see right at the entrance of the pizzeria.
