Crema di Ceci e Cicoria Ripassata

A classic of the Ligurian cucina povera, **Crema di Ceci e Cicoria Ripassata** is a rustic soup that marries a silky chickpea purée with sautéed, slightly bitter chicory. The dish’s origins lie in the inland valleys of Liguria, where dried legumes and foraged greens formed the backbone of peasant cooking. A great version hinges on two elements: the crema must be luxuriously smooth, achieved by slowly simmering dried chickpeas with rosemary and a drizzle of olive oil, then blending until velvety; the cicoria ripassata—chicory blanched then sautéed with garlic, chili, and more oil—must retain a gentle bitterness that cuts through the legume’s richness. At **Chiosco di Ruben e Tony Effe** in Sanremo, as featured on *Cucina con Ruben*, the dish is served as a hearty street-food staple, often finished with a swirl of extra-virgin olive oil and crusty bread for dipping. Regional variations abound: in inland Imperia, cooks might add a splash of white wine to the chicory, while along the coast, a pinch of dried oregano or a scatter of pine nuts appears. Some versions swap the chicory for wild borage or turnip tops, but the soul remains the same—a humble, deeply satisfying bowl that proves the best Italian cooking is born from thrift and seasonality.