A rustic first course that preserves the flavor of Italian tradition, the pasta and chickpeas it is enjoyed in the long winter months, but also in the milder seasons. In fact, in the Aeolian Islands since 1835 it has been customary to prepare “A tavuliata” on March 19th on the occasion of the feast of Saint Joseph: a long table where all citizens can take part in the lunch in which pasta and chickpeas are served in a large copper pot . And why pasta and chickpeas? The story goes that some boats with sailors from Malfa on board, who were in difficulty due to a storm, prayed to Saint Joseph to return home safely. When the storm passed, the sailors who returned to land joyfully offered the poor of the town a meal with the ingredients they were carrying: legumes and pasta. Since then pasta and chickpeas has become the typical dish of that day. There are different variations of this dish, we offer you a peasant version. Chickpeas, known since ancient times thanks to their pleasant flavour, are rich in vitamins, mineral salts and proteins; furthermore they were the favorite food of gladiators thanks to their energy value.