Lagane e cicciari
Alternative namesLagane e ceci
CoursePasta
Place of originItaly
Region or stateCalabria
Main ingredientsLagane, chickpeas, garlic, oil

Lagane e cicciari (or lagane e cirici, lagane e ceci)[1] is a dish from the Calabria region of southeastern mainland Italy. It consists of lagane, a wide pasta[2] with chickpeas, garlic, and oil.[3]

See also

References

  1. ^ Cristina Ortolani (2003). L'Italia della pasta. Touring Editore. pp. 123–. ISBN 978-88-365-2933-9. Retrieved 24 August 2012.
  2. ^ Rosetta Costantino; Janet Fletcher; Shelley Lindgren (8 November 2010). My Calabria: Rustic Family Cooking from Italy's Undiscovered South. W. W. Norton & Company. pp. 49–. ISBN 978-0-393-06516-9. Retrieved 24 August 2012.
  3. ^ Fodor's (6 October 2009). Fodor's Italy 2010. Random House Digital, Inc. pp. 845–. ISBN 978-1-4000-0849-0. Retrieved 24 August 2012.
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