Pasta e ceci explained

Pasta e ceci
Country:Italy
Region:
Course:Primo (Italian pasta course)
Main Ingredient:Pasta, chickpeas

Pasta e ceci (pronounced as /it/;) is a pasta dish common in southern and central Italy prepared with pasta and chickpeas as primary ingredients.[1] [2] [3] [4] It is part of the cucina povera ('the cuisine of the poor'), or peasant cuisine tradition in Italian cuisine.[5]

History

The dish has ancient origins, and was mentioned in the Roman poet Horace's Satires.[6]

Variants

The dish is popular in the region of Basilicata, where it is known as pasta del brigante, as it is popularly believed to have been the favored dish of local brigands in the nineteenth century.[7] In Campania the dish is popular in the province of Salerno and in Cilento.[8] In both Basilicata and Campania the dish is usually prepared with lasagna, a shape of pasta similar to tagliatelle, which was mentioned by Horace with the name lagàne e ceci.

The Roman version of the dish makes use of anchovies.[9] [10]

In Apulia, the dish is known as ciceri e tria, a staple dish of the cuisine of Salento.[11] [12] The dish has been recognised by the Ministry of Agricultural, Food and Forestry Policies as a traditional Apulian product[13] and is mentioned in the twenty-second revision of the list of products of 2020.[14] According to the traditional recipe a portion of the pasta is fried and then re-added to the dish alongside chickpeas.

See also

Notes and References

  1. Web site: Pasta e ceci alla romana . Academia Barilla.
  2. Book: TOURING CLUB – ITALIA . La cucina del Bel Paese . Touring Editore . 2003 . 88-365-2957-7 . 890.
  3. Book: Annalisa Barbagli . La cucina di casa del Gambero Rosso. Le 1000 ricette . G.R.H. S.p.A. . 2002 . 88-87180-53-9 .
  4. Web site: Ricette siciliane .
  5. Web site: Cereali e legumi per la salute .
  6. Web site: 22 October 2020 . Lagane e ceci .
  7. Web site: Lagane e ceci . saporilucani.com. 15 March 2015 .
  8. Web site: 7–8 December 2013 . XX Giornata dell'olio 2013 .
  9. Web site: Pasta e ceci alla romana . Academia Barilla.
  10. Book: Annalisa Barbagli . La cucina di casa del Gambero Rosso. Le 1000 ricette . G.R.H. S.p.A. . 2002 . 88-87180-53-9 .
  11. Web site: Ciceri e tria o massa .
  12. Web site: Ciceri e tria: origine e storia . 13 September 2016.
  13. Ministero delle politiche agricole alimentari e forestali (2020) – ventesima revisione (pp. 60–64).
  14. Web site: dati ufficiali del Ministero delle politiche agricole alimentari e forestali .