2. Basilicata
Làgane with olive oil and chickpeas
Like its southern neighbors, simplicity is the hallmark of Basilicata's cooking. Away from the coast, you won't often encounter ceci (chickpeas) in northern Italian food. And the pasta (làgane) will be called tagliatelle or pappardelle, and almost certainly made with egg alongside durum wheat flour and water.
Here, the làgane is tossed with olive oil, sauteed garlic and cooked ceci. And that's it.