Lagane e Ceci Lucane
Basilicata (across the region)
One of Italy's oldest pasta dishes — lagane are wide, flat pasta ribbons (the direct ancestor of lasagne, cited by Horace and Apicius) cooked together with chickpeas in a seasoned broth. A peasant dish of the Lucanian hill towns, eaten since antiquity. The lagane are cut thick and wide (4-5cm) from a simple semola-and-water dough, cooked directly in the chickpea broth, and finished with extra-virgin olive oil, dried chilli, and garlic — no cheese. The chickpeas provide both the broth and the protein.