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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]
 | |
| Alternative names | Ciambotta, giambotta, ciambrotta, ciammotta, cianfotta, ciabotta |
|---|---|
| Type | Stew |
| Course | Side dish or entrée |
| Place of origin | Italy |
| Region or state | Southern Italy |
| Main ingredients | Vegetables |
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]
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