{"id":654,"date":"2016-01-25T09:35:33","date_gmt":"2016-01-25T09:35:33","guid":{"rendered":"http:\/\/salentodolcevita.com\/blog\/?p=654"},"modified":"2019-01-18T16:55:48","modified_gmt":"2019-01-18T15:55:48","slug":"ciceri-e-tria-che-cosa-e-e-dove-mangiarla","status":"publish","type":"post","link":"https:\/\/www.salentodolcevita.com\/blog\/fr\/ciceri-e-tria-che-cosa-e-e-dove-mangiarla\/","title":{"rendered":"Ciceri e Tria? Qu’est-ce que c’est et o\u00f9 en manger?"},"content":{"rendered":"

Ciceri e Tria? Qu’est-ce que c’est?<\/p>\n

Il est un tr\u00e8s bon plat typique\u00a0du Salento, parmi les aliments les plus souvent cit\u00e9s par les voyageurs satisfaits des terres du Salento. Il s’agit d’une recette savoureuse et \u00e0 l’apparence tr\u00e8s\u00a0simple mais qui, pour atteindre son plus haut niveau de bont\u00e9, a besoin d’ingr\u00e9dients sp\u00e9cifiques et et d’une ancienne m\u00e9thode de pr\u00e9paration.
\nCiceri e Tria se trouve dans presque tous les restaurants du Salento.<\/p>\n

\"Antica<\/a><\/p>\n

Il est fait comment?<\/strong><\/p>\n

En entrant\u00a0dans le d\u00e9tail, Ciceri e Tria est un plat \u00e0 base de p\u00e2te sans oeufs, farine, semoule, eau et huile d’olive. La\u00a0 p\u00e2te\u00a0est largement bouillie et une petite partie est frite, cuisin\u00e9e et servie avec des pois chiches, \u00e9l\u00e9ment commun (ou plut\u00f4t, un des myriade d’\u00e9l\u00e9ments communs) avec la cuisine arabe. En fait, nous tirons le mot \u00abtria\u00bb \u00e0\u00a0partir de l’arabe \u00ab\u00a0ittrya\u00a0\u00bb ou p\u00e2te frite (ou s\u00e8che).<\/p>\n

Le plat est tr\u00e8s antique: d\u00e9j\u00e0 Horace a \u00e9crit en\u00a035 BC, certainement pas dans un blog de cuisine d’antan (bien que Horace serait un grand blogueur), mais dans ses satires.<\/p>\n

\u00ab\u00a0inde domum me\/ad porri et ciceris refero laganique catrium<\/i>\u00a0\u00bb
\npuis je rentre chez moi, chez mon bol de pois chiches, de poireaux et \u00a0p\u00e2te […]<\/p><\/blockquote>\n

Mais revenons \u00e0 l’essentiel: o\u00f9 pouvez vouz manger un bon plat de Ciceri e Tria?<\/strong><\/p>\n

Le choix n’est pas facile, car il est un plat inh\u00e9rente dans les traditions locales et chaque chef ou cuisinier a une grand-m\u00e8re ou un grand-p\u00e8re qui a transmis la recette.
\n<\/strong><\/p>\n

Aujourd’hui, nous allons vous donner les noms de certains endroits rencontr\u00e9s par beaucoup de voyageurs accueillis dans nos maisons dans le Salento<\/a>, et en suivant les conseils des VISUAL Voyage instagrammer ou en regardant,\u00a0\u00e0 travers Instagram, dans la maison des gents des Pouilles qui se sont attaqu\u00e9s \u00e0 cette recette.<\/p>\n

Mais nous serions heureux d’avoir d’autres informations et des suggestions par des autres voyageurs satisfaits!<\/p>\n

La porta antica, \u00e0\u00a0Sternatia<\/strong><\/p>\n

La porta Antica\u00a0est un restaurant situ\u00e9 dans la partie\u00a0la plus\u00a0ancienne de la ville de Sternatia, donc une \u00e9tape recommand\u00e9e \u00e0 la fin d’une promenade matinale par les ruelles anciennes.
\nLa cuisine se distingue par la qualit\u00e9 des plats \u00e0 base de poisson, mais il y a beaucoup d’autres choix de terre ou veg (Ciceri e Tria parmi elles).<\/p>\n

La Vecchia Osteria, \u00e0\u00a0Lecce<\/strong><\/p>\n

Tr\u00e8s populaire et bien comment\u00e9 par les voyageurs de TripAdvisor, cette tr\u00e8s confortable auberge a, pendant les p\u00e9riodes les plus fra\u00eeches de l’ann\u00e9e, une chemin\u00e9e allum\u00e9 qui rend l’endroit plus intime et chaleureux. Ce restaurant est \u00e9galement tr\u00e8s populaire parmi les gens locaux.<\/p>\n

Torre Casciani, \u00e0\u00a0Ugento\u00a0<\/strong><\/p>\n

En allant vers la\u00a0c\u00f4te d’Ugento, \u00e0 deux kilom\u00e8tres de la mer, il y a Torre Casciani, une ferme qui est d\u00e9velopp\u00e9 autour d’une tour du XVIe si\u00e8cle. Egalement cit\u00e9 par Sole 24 Ore pour sa cuisine, cet endroit est un m\u00e9lange de senteurs de la v\u00e9g\u00e9tation locale. Tr\u00e8s appr\u00e9ci\u00e9 pour la fra\u00eecheur et la bont\u00e9 des mati\u00e8res premi\u00e8res de saison et locales.<\/p>\n

A Casa Tu Martinu (signifiant \u00ab\u00a0chez Martin\u00a0\u00bb), \u00e0\u00a0Taviano\u00a0<\/strong><\/p>\n

Ici les Ciceri e Tria ne sont pas la seule\u00a0sp\u00e9cialit\u00e9! Nous vous recommandons \u00e0\u00a0prendre un tour dans la belle Taviano, puis d’arr\u00eater \u00e0 cet restaurant et esseyer un\u00a0m\u00e9lange de plats traditionnels locaux, avec des boulettes d’aubergine, macaronis au orge, des \u00ab\u00a0pittule\u00a0\u00bb<\/strong><\/span><\/a>, les \u00ab\u00a0fave e cecore\u00a0\u00bb (haricots et chicor\u00e9e), le Spumone\u00a0(dessert)\u00a0et du bon vin local.<\/p>\n

\n
\n
<\/div>\n

PIATTI A PIEDI,in giro per la Puglia!<\/a><\/p>\n<\/div>\n<\/blockquote>\n

 <\/p>\n

Et vous, avez-vous jamais essay\u00e9 les Ciceri e Tria?<\/p>\n

\"IMG_7637\"<\/a><\/p>","protected":false},"excerpt":{"rendered":"

Ciceri e Tria? Qu’est-ce que c’est? Il est un tr\u00e8s bon plat typique\u00a0du Salento, parmi les aliments les plus souvent cit\u00e9s par les voyageurs satisfaits des terres du Salento. Il s’agit d’une recette savoureuse et \u00e0 l’apparence tr\u00e8s\u00a0simple mais qui, pour atteindre son plus haut niveau de bont\u00e9, a besoin d’ingr\u00e9dients sp\u00e9cifiques et et d’une ancienne m\u00e9thode de pr\u00e9paration. 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