Zuppa di Ceci e Castagne

Zuppa di Ceci e Castagne is a rustic soup from the Apennine regions of central Italy, particularly Tuscany, Umbria, and the Marche. Its origins lie in peasant cooking, where dried chickpeas and chestnuts—both inexpensive, shelf-stable staples—were combined to create a nourishing, filling meal during the colder months. The key ingredients are dried chickpeas, peeled fresh or dried chestnuts, garlic, rosemary, bay leaf, and a generous drizzle of extra-virgin olive oil. Some versions add a hint of tomato or a swirl of milk for creaminess, while others include pancetta for depth.

What distinguishes a great version is the balance of textures and flavors: the chickpeas should be creamy but not mushy, the chestnuts tender and sweet, and the broth richly infused with aromatics. The soup is often finished with a raw garlic-rosemary oil or a sprinkle of toasted breadcrumbs for crunch. The dish should be thick enough to eat with a fork, yet still spoonable, with each component distinct.

Regional variations reflect local preferences. In the Mugello area, cooks might add farro or small pasta shapes. In the Marche, a puréed version is common, served with crostini. At La Grotta dei Folletti in Mercatello Sul Metauro, the dish is presented as part of the *Sentieri Golosi* culinary itinerary, emphasizing the region’s foraging and mountain traditions. There, the soup is made with locally foraged chestnuts and organic chickpeas, finished with a rustic sage-infused oil that highlights the ingredient’s earthy harmony.