Ciambotta
Sign in to saveCiambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta or ciambotta in Campania and Lazio, and ciabotta in Abruzzo.
In the Vinony graph
Within Vinony's link graph, Ciambotta is referenced by 171 other articles, and connects out to Italy, Argentina and vegetable.
Vinony files it under Eggplant dishes, Italian cuisine and Italian stews.
Its subject is documented across 16 Wikipedia language editions.
Key facts
- Food.name
- Ciambotta
- Food.image
- Ciambotta di Vietri di Potenza.jpg
- Food.alternate_name
- Ciambotta, giambotta, ciambrotta, ciammotta, cianfotta, ciabotta
- Food.country
- Italy
- Food.region
- Southern Italy
- Food.course
- Side dish or entrée
- Food.type
- Stew
- Food.main_ingredient
- Vegetables
via Wikipedia infobox
~1 min read
Encyclopedic overview
2 sectionsContents
- See also
- References
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine. The dish has different regional spellings; it is known as ciambotta or ciambrotta in Calabria and elsewhere, ciammotta in Basilicata and Calabria, cianfotta or ciambotta in Campania and Lazio, and ciabotta in Abruzzo.
Ciambotta is popular throughout southern Italy, from Naples south and many parts of Argentina going by the name "chambota". There are many individual and regional variations of ciambotta, but all feature summer vegetables. Italian eggplant, zucchini, bell peppers, potato, onion, tomatoes, garlic, basil, and olive oil are common ingredients. Ciambotta is most often served as a main course, or alongside grilled meats, such as sausage or swordfish. It is sometimes served with pasta, polenta, or rice.
Excerpted from Wikipedia’s “Ciambotta” article, available under the CC BY-SA 4.0 licence.