Sagne a pezze e cicerchie is a traditional dish from the Abruzzo region of Italy, specifically found in the towns of L’Aquila, Pescara, and Chieti. This dish has a long history in the region, dating back to ancient times when cicerchie, a type of legume, were a staple food for the people of Abruzzo. The dish consists of handmade pasta called sagne a pezze, which is similar to lasagna noodles, and cicerchie, which are a type of chickpea.
The sagne a pezze e cicerchie dish is a simple yet flavorful combination of pasta and legumes, reflecting the traditional and rustic cuisine of Abruzzo. The pasta is typically made by hand and then cooked until al dente, while the cicerchie are boiled and then sautéed with garlic, olive oil, and chili flakes. The two components are then combined and served with a drizzle of extra virgin olive oil and a sprinkle of grated Pecorino cheese.
This dish has been recognized as a traditional agricultural product (PAT) by the Italian government, which means it has met certain specifications and standards to preserve its authenticity and cultural significance. The use of specific ingredients and traditional preparation methods are key factors in maintaining the integrity of the dish.
Sources:
– “Sagne a pezze e cicerchie” – www.abruzzoturismo.it
– “Le ricette della tradizione abruzzese: sagne e cicerchie” – www.abruzzolink.com