Typical dish of Lecce
Ciceri e tria
Ciceri e tria is a rustic, comforting dish from the cuisine of Lecce: creamy chickpeas fragrant with extra virgin olive oil meet tria, a handmade semolina pasta. Part of the pasta is boiled until soft, while another portion is fried until golden and crisp, creating an irresistible contrast. The result is a warm, aromatic, deeply flavorful first course, often served as a main dish in Salento trattorias.
Season: Tutto l'anno€8–14
Why it matters
In Lecce it represents peasant cooking and the domestic memory of Salento. It is one of the city’s symbolic dishes because it combines simple ingredients with an ancient technique passed down from generation to generation. Even today it appears at local festivals and on the menus of historic osterias.
Origin story
Its origins date back at least to the Middle Ages and likely reflect Mediterranean and Arab influences in the pasta known as “tria.” Historical records and local traditions describe a humble yet ingenious preparation in which part of the pasta was fried to add texture and flavor. Over time, the recipe has remained surprisingly faithful to its original version.
Typical ingredients
cecipasta di semola (tria)olio extravergine d'olivaaglioalloro
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