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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]


  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