Ciambotta

Ciambotta
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  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

• Ratatouille
• List of vegetable dishes
• Food portal

References