Ciambotta

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Ciambotta
Ciambotta.jpg
Ciambotta
Alternative names Giambotta
Type Stew
Course Side dish or entrée
Place of origin Italy
Region or state Southern Italy
Main ingredients Vegetables (potatoes, eggplant, tomatoes, peppers, chilli, onions), herbs
Cookbook: Ciambotta  Media: Ciambotta

Ciambotta or Giambotta is a typical dish of southern Italian cuisine, essentially a stew, which can be eaten as a side dish or first depending on its ingredients and how it is cooked.[1] Ciambotta is based on vegetables, but may have other ingredients such as meat or fish. The vegetable choices are usually potatoes, eggplant,[2] tomatoes, peppers, chilli, onion and herbs.

The best-known variants are:

  • The Lucanian ciambotta - Lucanian-type sausage, peppers, onions, eggs, tomato, typical products of Basilicata especially in San Costantino Albanese, Terranova del Pollino, Noepoli
  • Apulian ciambotta - uses fish typical of Puglia.
  • The Neapolitan ciambotta - usually prepared with boiled beef, potatoes, tomatoes and onions. It is usually seasoned with chili pepper and oregano.
  • The Cilento ciambota -consisting of eggplant, potatoes, peppers and sometimes tomatoes in a pan. In the area of Benevento, it may be made from potatoes, green beans, zucchini and chard.

See also[edit]

References[edit]

  1. ^ Rosetta Costantino (2010). My Calabria: Rustic Family Cooking from Italy's Undiscovered South. W. W. Norton & Company. pp. 244–245. ISBN 9780393065169. Retrieved 2 August 2013. 
  2. ^ Cd Kitchen