Ciccimmaretati: The Time-Honored Flavors of Cilento Tradition in Orria

“Cilento boasts exquisite dishes that perfectly blend flavor and quality. Each dish is a tribute to ancient customs, to the festivals that bring the community together, and to a passion for simple, authentic things. At the heart of Cilento’s tradition, food is much more than a necessity: it is the means through which the history of a land rich in culture and unique flavors is expressed.”

Alessandro’s Story: A Bond That Spans Generations

My name is Alessandro, I’m twelve years old, and I live in Orria, a small village in the heart of the Cilento, Vallo di Diano, and Alburni National Park. Orria is an integral part of the homeland of the Mediterranean Diet, now a UNESCO World Heritage Site: a diet based on grains, fruits, vegetables, legumes, and the ever-present extra virgin olive oil.

Today I want to share a recipe that my grandmother Amerina taught my mom: Ciccimmaretati, a simple dish typical of Cilento’s peasant cuisine.

What are Ciccimmaretati?

Ciccimmaretati is a soup rich in protein, fiber, and vitamins. The name derives from the “marriage” (hence maritati) of various legumes and grains, usually nine different types.

• The origin: It originated during lean times, when farmers gathered the leftovers from the pantry to feed their families.
• Cooking: Traditionally prepared in the “tiano,” the typical terracotta pot that preserves the natural flavors.
• The May 1st tradition: In the past, it was prepared to celebrate the arrival of spring. Having all the ingredients on the table was a sign of abundance and protection against famine.

The Cilento Legend: It is said that eating Ciccimmaretati on May 1st protected you from horsefly bites all summer long!

A Dish of Sharing and Solidarity

In addition to its nutritional value, this dish embodies the social spirit of the Cilento region. Families used to share and offer the soup to their neighbors, allowing even those without provisions to enjoy a warm, nutritious meal.

There are no exact measurements: the ingredients for Ciccimmaretati vary from year to year and from household to household, depending on what’s available at the time. It is a living recipe, passed down from mother to daughter, keeping the identity of Orria and the Cilento region alive.

RECIPE

INGREDIENTS:

• Barley beans
• Cannellini beans
• Chickpeas
• Lentils
• Wheat
• Corn
• Dried fava beans
• Dried chestnuts
• Salt to taste
• Extra virgin olive oil
• Tomato puree
• Chili pepper

PREPARATION:

• Soak the legumes and grains in lukewarm water the night before.
• The following day, cook each legume and grain separately, as their cooking times vary.
• Once cooked, combine all the legumes and grains in a pot, adding a ladleful of the cooking liquid from the various ingredients, a few tablespoons of tomato puree to taste, salt, and a drizzle of extra virgin olive oil.
• Let everything simmer for about 15 minutes.
• Serve the dish with a tablespoon of fresh olive oil and a pinch of chili pepper to taste