The Chickpea and Chicory Soup (zuppa di ceci e cicoria) is a poor dish typical of the rural world of Fontechiari and Val di Comino.
It is prepared with chickpeas grown in the fields and chicory collected in the meadows and is a dish rich in nutrients.
The soup was also a way of reusing leftover stale bread during the week.
In fact, the bread was baked only once a week in the common oven and had to be eaten both fresh and dry.
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