Ciceri e tria

Ciceri e tria is a traditional pasta dish from the Apulia region of Italy, specifically from the Salento area. The name of the dish comes from the Arabic word for pasta, "tria", and the Latin word for chickpeas, "cicer".

History

The dish has a long history, dating back to the 13th century when the Arabs ruled southern Italy. The Arabs introduced many new foods to the region, including pasta and chickpeas. The combination of these two ingredients in a single dish was a novelty at the time, and it quickly became a staple of the local cuisine.

Preparation

Ciceri e tria is made by cooking chickpeas in a pot with onion, celery, carrot, and tomato. Some of the pasta, the "tria", is then fried in olive oil until it becomes crispy. The rest of the pasta is boiled in water. The cooked chickpeas are then mixed with the boiled pasta, and the fried pasta is added on top as a garnish. The dish is typically served hot, and it is often accompanied by a glass of red wine.

Cultural significance

Ciceri e tria is considered a symbol of the culinary heritage of the Salento area. It is often prepared for special occasions and family gatherings. The dish is also popular during the period of Lent, as it is free from animal products and therefore suitable for those following the religious dietary restrictions of this period.

See also

• Italian cuisine
• Pasta
• Chickpea

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