A classic recipe of the Cilento area, dating back to the ancient time when meat was expensive and not for everyone, and pulses were a favorite source of proteins.


  • 1 kg of assorted pulses: dry grass-peas, broad beans, green peas, lentils, Indian corn, chickpeas, wheat, barley and various types of beans
  • 1 clove of garlic
  • 1 tuft of parsley
  • olive oil and salt as needed

Put to soak the legumes in different containers with lukewarm water for 12 hours.

Cook them in abundant boiling water, putting in the ones that require longer cooking time first:Indian corn, wheat, barley, chickpeas and grass-peas, broad beans and green peas, beans and lentils. Salt once cooked.

Put parsley, garlic, coarse salt and olive oil into a mortar and use the pestle to make a sauce. Place the sauce into a small pan over a low flame for 5 minutes.

Once done, serve it hot, pouring all together onto some slices of whole wheat toasted bread.





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