Lagane e Ceci (Calabrian)

Lagane are wide, flat pasta ribbons that are similar to lasagna noodles but are typically cut into shorter, rougher strips rather than left in large sheets. They are considered one of the oldest pasta shapes in Italy, with roots tracing back to the ancient Roman lagana, an early flatbread-dough preparation that is a precursor to both modern lasagna and lagane.

The classic Calabrian preparation is deliberately simple, seasoning the chickpeas and pasta with garlic, olive oil, and rosemary, with many recipes also including peperoncino for heat. The addition of chili pepper reflects Calabria's well-known culinary preference for spicy flavors across its regional dishes.

While pasta-and-chickpea combinations exist across southern Italy in regions like Basilicata and Campania, the Calabrian version of lagane e ceci is specifically distinguished by its use of flat lagane pasta and its characteristic rosemary-and-peperoncino seasoning. Each region has its own variations in pasta shape and flavoring that reflect local traditions.

Food historians commonly link lagane to the ancient Roman lagana, a flat dough preparation mentioned in early Mediterranean cooking that predates modern extruded pasta. The pairing of these flat noodles with chickpeas represents one of the oldest continuously prepared pasta dishes in Italian cuisine, with a lineage spanning over two thousand years.