This is my winter Gran Sasso version of my friend Anna’s farinata recipe. It is a chickpea flour flatbread that is easily made from a batter. I have laced it with local peperoncino, wild chives and local mountain cumin
I ceci della sposa (The Bride’s Chickpeas) is Pescasseroli’s ancient fertility rite held the first weekend of August that is thoughtt to have arrived with the shepherds and transumanza from Puglia
Mimina’s tasty Christmas pastries ceci ripeni are a little different to those we eat up in the province of Teramo and called caggionetti. They team chickpeas, almonds and dark chocolate and coat them in the town of Prezza’s famous mosto cotto, encasing them in a soft egg based fried pastry
Navelli in L’Aquila is famous for two autumn crops, saffron & chickpeas, combined with rainbow chard they make the perfect one-pot dish