Lagane e Ceci

About the experience "Lagane e Ceci"

Home made pasta with chickpeas (Lagane and Ceci)

One of the most typical recipes of Cilento. This dish, a symbol of Cilento culture and tradition, is in fact a true icon of the territory. The simplicity of preparation, the use of simple local raw materials such as chickpeas and intense flavors give a unique culinary experience of its kind.

In the centuries when the great chefs were housewives, the time to prepare tasty dishes was extremely limited. For this reason, as well as for the scarce availability of raw materials, the women of the house were forced to do with what little was available. Maybe, with simple flour and water. These are the basic ingredients of the bonds. In fact, by working two parts of durum wheat semolina and one part of water, it is easy to obtain a smooth and homogeneous dough. From this, then, it is possible to obtain sheets with a thickness of 1-1.5 mm, which, once cut, will become lagane, ready to be cooked together with chickpeas. The chickpeas are another typical product of Cilento. It is here, and more precisely in Cicerale, that this particularly tasty and healthy variety of cecio is grown, thanks to its considerable contribution of mineral salts.

By themselves, in fact, chickpeas represent one of the most suitable legumes for a balanced diet. In fact, they are a source of digital proteins, a good quantity of iron - of vegetable origin and, therefore, to be activated with vitamin C - calcium, fiber, vitamin A and B. Furthermore, they help to fight bad cholesterol. In short, a particularly healthy food, like many other Cilento dishes.

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Program and information

Reception of guests

Explanation of the individual ingredients that will be used P

reparation of the Lagane

Preparation of chickpeas

Tasting of the dish prepared together with the guests, accompanied by a glass of wine

Final greetings

Languages spoken by the Local: Italiano E Inglese

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