Alternative names | Ciambotta, giambotta, ciambrotta, ciammotta, cianfotta, ciabotta |
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Type | Stew |
Course | Side dish or entrée |
Place of origin | Italy |
Region or state | Southern Italy |
Main ingredients | Vegetables |
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; [1] [2] it is known as ciambotta or ciambrotta in Calabria and elsewhere, [2] [3] ciammotta in Basilicata [3] and Calabria, [2] cianfotta or ciambotta in Campania [3] [2] and Lazio, [3] and ciabotta in Abruzzo. [2]
Ciambotta is popular throughout southern Italy, from Naples south [4] and many parts of Argentina going by the name "chambota". There are many individual and regional variations of ciambotta, but all feature summer vegetables. [4] [5] [2] Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. [3] [4] [5] Ciambotta is most often served as a main course, or alongside grilled meats, such as sausage [4] [5] or swordfish. [4] It is sometimes served with pasta, polenta, or rice. [6]
Ciambotta "is a member of that hard-to-define category of Italian foods known as minestre, generally somewhere between a thick soup and a stew". [1] It is frequently likened to the French ratatouille; [1] [7] both are part of the broader family of western Mediterranean vegetable stews. [2]