Lagane e Ceci Basilicatane
Basilicata — ancient preparation widespread throughout the region
One of Italy's most ancient pasta preparations — lagane (wide, flat, rough-cut pasta ribbons) combined with chickpeas in a simple soffritto of garlic, rosemary, and olive oil. Lagane e ceci is considered by many culinary historians to be the direct ancestor of all Italian pasta preparations. In Basilicata the lagane are made with semola and water, cut irregularly into wide ribbons, and cooked directly in the chickpea broth until the pasta has absorbed some of the chickpea cooking liquid. No tomato, no cheese — the simplicity is the historical statement.