Cicerchiata is a traditional dessert from the Abruzzo region in Italy. It is commonly found in various towns and communes of Abruzzo, including Chieti, Pescara, and Teramo. This sweet treat has a long history and is often associated with special occasions and celebrations.
The origins of Cicerchiata can be traced back to ancient Roman times when it was known as “globuli.” Over the years, the recipe evolved, and it became a popular dessert in Abruzzo. The name “Cicerchiata” comes from the Latin word “cicer,” which means chickpea, as the dessert resembles small chickpeas.
To make Cicerchiata, small dough balls are fried until golden brown and then coated in honey. The dough balls are then shaped into a ring or a wreath-like form. This dessert is often served during Carnival season and other festive occasions.
Cicerchiata has gained recognition as a traditional agri-food product (PAT) in Abruzzo. This recognition ensures that the dessert is made following specific specifications and traditional methods. The use of local ingredients and traditional techniques is emphasized to preserve the authenticity of Cicerchiata.
Sources:
1. “Cicerchiata: la ricetta tradizionale abruzzese” – Abruzzo Turismo (abruzzoturismo.it)
2. “Cicerchiata” – Pescara Tourism (turismo.pescaraporta.it)