Prepared dishes

Ciceri e tria (pasta with chickpeas)

Ciceri e tria: Salento's pasta and chickpeas, half boiled and half fried

Wide ribbons of hand-rolled tria, made with wholemeal durum wheat, meet chickpeas simmered slowly until creamy: part of the pasta is boiled, the rest fried into crisp frizzuli. No Salento table goes without it on Saint Joseph's Day, 19 March, and it is a traditional agri-food product (PAT) of Puglia.

• Two textures from one dough: soft in the chickpea cream, golden and crisp when fried
• Tria is thicker and darker than tagliatelle, sometimes with barley or spelt in the dough
• Old roots: the name links to the Arabic itriyah and a Greek word for flour-and-water doughs

How to enjoy it. Serve it the moment it is ready, before the frizzuli soften, as a one-dish meal finished with freshly ground black pepper. Its day is Saint Joseph's, in the Salento.

Production areas

Apulia

Season

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