“Ciciri e Tria” undoubtedly reminds to the Salento tradition, since that this dish is based on homemade fresh pasta. Also called in other areas, “massa”, it is a dish which is prepared above all on the day dedicated to Saint Joseph, on March 19th, and dates back to very old times. Even the Latin poet Horace celebrated the delicacy of this dish in his Satires. Ciciri e Tria is a very rich dish, because to the pasta boiled as usually, a fried portion is added, and then the whole is amalgamated with chickpeas cooked with extravirgin olive oil, garlic, onion and aromas. The word Tria comes from Arabic and has spread throughout Sicily and Salento and just stands for fried pasta.
