| Ciambotta | |
| Alternate Name: | Ciambotta, giambotta, ciambrotta, ciammotta, cianfotta, ciabotta |
| Country: | Italy |
| Region: | Southern Italy |
| Course: | Side dish or entrée |
| Type: | Stew |
| Main Ingredient: | 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]