Held in the historic center of Ugento is the ‘Sagra te li Ciceri e Tria’, an event dedicated to one of the most typical dishes of Salento cuisine: it deals with homemade tagliatelle pasta with chick peas and strips of fried dough called 'frizzuli '. The housewives, on the night before the feast, soak the chickpeas which in the morning are drained, washed, and cooked in 'pignate', the traditional terracotta containers. After nearly four hours of cooking the beans are ready to be mixed with the pasta and 'frizzuli'. In a stand, the housewives demonstrate how to knead and work the tria. The evening is livened up by Salentine music.