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I
Origin
Calabria (widespread)
II
Description
Lagane e ceci is perhaps the oldest pasta dish in Italy — the Romans documented lagane (wide flat strips of dough) with legumes. In Calabria the lagane are rough-cut, wide, thick semolina strips with no egg, cooked directly in the chickpea broth until the pasta starch thickens the whole pot into a single, spoonable dish — not a soup with pasta floating in it, but an integrated pasta-legume unity. Fresh chilli is the defining Calabrian flavour signal.
III
The Thread
—The Roman lagana were the direct ancestor of this preparation — Calabria preserved the most ancient form Roman
—Chickpeas and fresh pasta (tria) cooked together — the Salentine parallel to lagane e ceci Puglia
—Chickpea broth enriched by cooked pasta — the Iberian parallel to the pasta-legume unity Spanish
IV
Flavour Context
Ancient, thick, earthy — semolina pasta starch and chickpea collagen fused into one spoonable pot, lifted by fresh chilli heat and raw olive oil; unchanged since Roman times
Pillars V — VII
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