Ciceri and tria

Ciceri e tria means, in the Salento dialect, pasta and chickpeas. It is a recipe of truly disarming simplicity. Yet, this incredible simplicity is counterpointed by a truly extraordinary flavor. You will need very few ingredients to savor one of the cornerstones of the Salento tradition and to fall in love, bite after bite. Take advantage of the Box signed by LaTerraDiPuglia to prepare your Ciceri and Tria thanks to the right but above all genuine and local ingredients.


200 minutes Total time
200 minutes Active time
Serves 4 persons
Social share
Would you like to share this recipe with your friends? Have you tried it? Write us!

Send the recipe

Send this recipe to your email. You can also subscribe to our newsletter to get in touch with us.
4 + 3 ?
(Read here)


Soak the chickpeas from the night before, and in the morning put them in a pot with the herbs (celery, carrot and onion), covering them with at least two fingers of water and taking care, during cooking, to check that its level remains always constant and adding more when necessary, always very hot. Cook over low heat for at least three hours, adding salt only at the end.
Put the oil in a saucepan and fry, until golden brown, 50 g of "tria". In the pot of chickpeas, add the remaining pasta and cook, stirring gently. Before draining and serving, add the already fried tria together with its oil and continue cooking for a minute. Turn off, pour a drizzle of oil and add a grind of white pepper.
Serve with a good glass of Negroamaro IGP red wine.

If you want to give an even more delicious touch to this recipe, serve it with cubes of bread fried in oil.
In Salento the "tria" is a handmade pasta, as wide as a pappardella but much more rustic. It is also served with other types of condiments, such as with tomato or "mugnuli", the typical Lecce broccoli found during the winter season.

Step by step

**Click on the photos to access full step by step!