Ciceri e tria

Ciceri e tria is a traditional Apulian dish with Arabian and Sicilian origins. Today, it has become an unofficial symbol of the Salento region in Apulia. The dish consists of pasta and chickpeas, and is usually served as a first course in Italian restaurants.

Additionally, the dish can be enhanced with onions, carrots, garlic, or black pepper. One part of the pasta is fried in olive oil, a process that was originally done in order to create a feeling of meatiness in the mouth during the times when meat was scarce.

This simple and inexpensive dish is a true symbol of the Mediterranean diet and the ingenuity of Apulian cuisine.