Hi Frank! Thanks again for reading. I have never heard of their version in dialect! How cool. It does look very similar as it’s “in bianco” and very simply seasoned. I also adore all versions of pasta with chickpeas. Before this version, I always made it “in rosso” with anchovy, parsley, garlic, and chili, so it was a little more seasoned. They are both great. I love the Pugliese Ciceria e Tria which is so scrumptious. One could write a whole book on pasta and bean soups!