Typical dish of Catanzaro
Lagane with chickpeas
Lagane with chickpeas is a rustic and comforting first course: wide strips of fresh pasta, similar to thick and irregular tagliatelle, intertwine with tender, fragrant chickpeas. The seasoning, simple yet full of flavor, combines extra virgin olive oil, garlic, and often a touch of chili pepper that gently warms the palate. The texture is hearty and velvety, with the rough pasta holding onto the chickpea broth. It’s a dish that carries the aroma of home cooking and shared tables on cooler days.
Season: Autunno-Inverno€6–10
Why it matters
In the inland area of Catanzaro, lagane with chickpeas embodies the essence of rural cuisine: a few local ingredients transformed into a nourishing and identity-defining dish. It’s a recipe that reflects the frugality and ingenuity of Calabria’s rural families, where handmade pasta and legumes were staples of the daily diet.
Origin story
Lagane have very ancient origins, already mentioned in the gastronomic tradition of southern Italy and even in Roman culture. In Calabria, this fresh pasta cut into wide strips was prepared at home and paired with chickpeas, a hardy legume that stores well. Over time the recipe has remained almost unchanged, preserved in family kitchens and in the trattorias of the inland countryside.
Typical ingredients
lagane (pasta fresca di semola)ceciolio extravergine d'olivaagliopeperoncino
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