{"id":3039,"date":"2017-09-11T23:11:33","date_gmt":"2017-09-11T23:11:33","guid":{"rendered":"https:\/\/www.foodismo.it\/?p=3039"},"modified":"2025-01-14T10:39:35","modified_gmt":"2025-01-14T09:39:35","slug":"ciceri-e-tria-rivisitata-la-cucina-salentina-di-ivan-tronci","status":"publish","type":"post","link":"https:\/\/nuovo.foodismo.it\/en\/food\/ciceri-e-tria-rivisitata-la-cucina-salentina-di-ivan-tronci\/","title":{"rendered":"Ciceri and tr\u00eca revisited: the Salento cuisine of Ivan Tronci"},"content":{"rendered":"<p><span style=\"font-size: revert; color: var(--ast-global-color-3); background-color: var(--ast-global-color-5); font-weight: inherit;\">Our journey of research and discovery of traditions continues, with a recipe from Ciceri e Tria. We decided to challenge our resident chef Ivan Tronci by inviting him to innovate a dish from the great culinary tradition of Salento.<\/span><\/p>\n<p>The result was magnificent, flavorful, elegant. Disproving those who claim that traditional cuisine cannot be innovated, it was all too easy&#8230;that&#8217;s because behind the stove cooked Ivan Tronci and not us.<\/p>\n<p>We at Foodismo want to please everyone.<br \/>\nIf you are curious to find out how the traditional recipe, a symbol of Salento, is made, you can safely click on this article<a href=\"https:\/\/www.foodismo.it\/salento\/ciceri-e-tria-massa-di-san-giuseppe-piatto-simbolo-salento\/\" rel=\"noopener noreferrer\">&#8220;Ciceri e tr\u00eca, Massa di S. Giuseppe or Massa e ciceri: symbolic dish of Salento<\/a>.<\/p>\n<h2>Small tips for innovating a traditional dish<\/h2>\n<p>Our chef, during the preparation of the dish, with extreme humility, made two basic suggestions for innovating a traditional dish:<\/p>\n<ol>\n<li>Select raw materials very carefully by choosing ingredients from our land, the land of Salento; if it is not possible to have ingredients from the area, we suggest you draw on other ingredients with the same organoleptic properties and nuances of taste;<\/li>\n<li>To know the traditional recipe thoroughly, to control all stages of preparation and cooking of raw materials in an exemplary manner, and to taste <em>the ensemble of<\/em> ingredients continuously.<\/li>\n<\/ol>\n<h2>The ingredients of our Ciceri e Tria or Massaciceri<\/h2>\n<p>The ingredients used for our recipe are as follows:<\/p>\n<ul>\n<li>Nard\u00f2 chickpeas (Principe chickpeas in case you find it impossible to find Salento chickpeas)<\/li>\n<li>Black chickpeas<\/li>\n<li>Celery &#8220;lace&#8221;<\/li>\n<li>Carrot<\/li>\n<li>Igp white onion from Margherita di Savoia or a classic onion boretana<\/li>\n<li>Bay leaves<\/li>\n<li>Ground black pepper<\/li>\n<li>Espelette pepper<\/li>\n<li>Evo oil<\/li>\n<li>Salt<\/li>\n<li>White wine<\/li>\n<li>Garlic<\/li>\n<li><em>Crispy<\/em> roasted bacon<\/li>\n<\/ul>\n<h3>Ingredients of homemade pasta<\/h3>\n<p>To prepare homemade pasta, we used remilled durum wheat semolina flour, water, salt and EVO oil.<br \/>\nRemember to keep a small amount aside because you will need to use it to garnish the dish, after frying it in sunflower oil.<\/p>\n<h2>Preparation of the recipe<\/h2>\n<p>Before kicking things off, for twenty-four hours, we soaked Nard\u00f2 chickpeas and black chickpeas separately, because they have different textures.<br \/>\nThe next day we prepared the homemade pasta, using remilled flour.<\/p>\n<h3>Preparing homemade pasta: simple procedures to follow<\/h3>\n<p>In preparing homemade pasta, we followed these simple procedures.<br \/>\nWe arranged the durum wheat semolina flour in a mound and added salt, water and olive oil, in the following order, to the mixture.<br \/>\nAfter mixing the dough with our hands, we rolled it out and made it thin, without overdoing it, with a rolling pin on a wooden board.<br \/>\nAfter doing this, we cut the dough, forming elegant noodles that we put to dry and dry, inside a floured baking pan, for a couple of hours before baking.<\/p>\n<h3>Preparing the chickpeas: the ciceri e tria is taking shape<\/h3>\n<p>After draining the chickpeas carefully, we put them to cook with a <em>mirepoix<\/em> of vegetables (celery, carrots and onion) that we prepared on the spot.<br \/>\nWhile cooking, we inserted a few bay leaves and some ground black pepper into the pot.<\/p>\n<h3>The chickpeas and pasta blend into a tasty embrace<\/h3>\n<p>After the chickpeas are perfectly cooked, we put our homemade pasta to cook in another pot; when the pasta is ready, we stir-fry it together with the chickpeas and their cooking broth.<br \/>\nAt this very moment, incredible scents have released from our pot.<\/p>\n<h3>Setting: the tradition deserves to be presented in an exemplary way, as in our photograph<\/h3>\n<p>The recipe is complete, now all that is missing is the finishing touch.<br \/>\nTake a soup plate (we used a typical Salento dish, created by our favorite master potter) and arrange the result of your recipe with creativity and good taste.<br \/>\nWe set and garnished the dish with the crispy guanciale, pasta <em>chips<\/em> fried in sunflower oil, fresh parsley leaves and a sprinkling of espilette pepper.<br \/>\nThe pepper used is a spicy pepper that we used instead of the classic chili pepper. This is because it has the same taste and gives an aromatic spiciness that is not too aggressive for the palate and the flavors of the recipe.<br \/>\nAll that remains is to wish you bon appetite and leave a comment or suggestion below.<br \/>\nIf you would like to get to know Otranto, the city of our chef, you can click <a href=\"https:\/\/www.foodismo.it\/tour-salento\/arte\/trekking-otranto-aperitivo-faro\/\" rel=\"noopener noreferrer\">here<\/a> and book your place to experience Salento as real Salentini, with real Salentini.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Our journey of research and discovery of traditions continues, with a recipe from Ciceri e Tria. We decided to challenge our resident chef Ivan Tronci by inviting him to innovate a dish from the great culinary tradition of Salento. The result was magnificent, flavorful, elegant. Disproving those who claim that traditional cuisine cannot be innovated, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":3041,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[4,6,5],"tags":[],"class_list":["post-3039","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-ivan-tronci","category-otranto"],"_links":{"self":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3039","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=3039"}],"version-history":[{"count":2,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3039\/revisions"}],"predecessor-version":[{"id":5852,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/3039\/revisions\/5852"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/"}],"wp:attachment":[{"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=3039"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=3039"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nuovo.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=3039"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}