description Ciceri e tria Overview
Ciceri e tria is a traditional dish originating from the Salento peninsula in the Apulia region of Italy. The recipe consists of chickpeas cooked alongside a type of fresh pasta known as tria, which is unique because a portion of the pasta is deep-fried while the remainder is boiled directly in the stew. This dual preparation method creates a distinct textural contrast between the soft boiled pasta and the crispy fried elements. The dish is deeply rooted in local culinary history and remains a hearty staple meal.
insights Ranking position
Ciceri e tria ranks #74 of 334 in the Bean Dish ranking, behind Anpan, ahead of Chili con Carne.
help Ciceri e tria FAQ
What is tria in the dish Ciceri e tria?
Tria refers to a specific type of fresh pasta used in this traditional Apulian dish from Puglia, Italy. The pasta is cut into strips, with a portion of it boiled normally while the rest is deep-fried separately until crispy.
How do you prepare Ciceri e tria?
The recipe combines stewed chickpeas with the boiled tria pasta, then garnishes the final dish with the crispy, deep-fried pasta strips. This mixture of textures reflects the ancient culinary roots of the Salento peninsula.
What does the name "Ciceri e tria" mean?
The name translates simply to "chickpeas and pasta" in the local dialect of Puglia, Italy. It is a classic example of simple, rustic Italian peasant food transformed into a beloved regional staple.
Are the chickpeas in Ciceri e tria cooked from dried?
Yes, traditional recipes require dried chickpeas that are soaked overnight before being slow-cooked into a savory stew. Using dried chickpeas ensures a rich broth that perfectly coats the boiled and fried tria pasta.
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