Italian cuisine is known for how tasty it is, and, more often than not, meat, cheese or fish are part of the deal. This is probably why many fall victims to the common misconception that our food tradition does not offer many options for vegetarians and vegans. However, Italy’s culinary heritage is incredibly diverse, with a wealth of plant-based dishes that are not only flavorful but also really tasty.
Ciambotta is definitely one of them: full of fresh vegetables, aromatic herbs, and high-quality olive oil, it is a dish that brings together simplicity, comfort, and bold Mediterranean flavors. A staple of Southern Italian kitchens, ciambotta is often compared to the French ratatouille or the Piedmontese ratatuia, as all three slowly stew fresh vegetables into a hearty, flavorful medley. Unlike ratatouille and ratatuia, however, where vegetables are cooked separately and combined only at the end, ciambotta is typically prepared by cooking all the ingredients together. Its origins are lost to time, but we know it was born, just like so many of Italy’s best recipes, off necessity, deep within the agricultural traditions of Central and Southern Italy. It was, historically, a dish of the countryside, prepared by farmers who relied on their vegetable gardens to feed their families. In some areas, ciambotta was served inside a hollowed-out loaf of bread, which wasn’t only delicious, but also a great way to transport it.
The name itself, “ciambotta,” is of dialectal origin and probably comes from the old French word chabrot, meaning “mixture” or “blend;” the term likely entered Southern Italy’s lexicon during the Angevin rule of the Kingdom of Naples in the 13th to 15th centuries.
Although ciambotta is found in many parts of Southern Italy, it is difficult to pinpoint exactly where it originated, as the dish is widely prepared from Abruzzo to Puglia, with each region putting its own spin on the recipe — and some adding meat or fish to it, too. In Abruzzo, the dish is known as ciabotto, and it is made with mixed vegetables such as eggplant, peppers, potatoes, zucchini, green beans, and carrots, all cooked together in a pot after a base of onion and olive oil has been sautéed. Lazio’s island of Ventotene has its own version called cianfotta, which includes fava beans, peas, potatoes, and artichokes, tied together with a soffritto of leeks, olive oil, and pancetta (no luck for us vegetarians here!).
Campania offers multiple variations of ciambotta, each with distinct local touches: the ciambotta cilentana, from the Cilento area, consists of peppers, potatoes, and eggplant, slow-cooked with tomatoes, garlic, and olive oil, with fresh basil added at the end for extra freshness. The cianfotta napoletana is similar but with added black olives and oregano for a distinctive depth of flavor. A unique version from the Benevento area, particularly popular in the town of Morcone, combines zucchini, potatoes, carrots, Swiss chard, and fresh beans, sometimes even adding zucchini flowers.
In Calabria, ciambotta is made with zucchini, peppers, eggplant, potatoes, and onions, all stewed together with olive oil, chili pepper, salt, pepper, oregano, and parsley. A distinctive feature of the Calabrian version is the final touch — a mix of crumbled stale bread and pecorino cheese, which adds a rich, slightly crunchy texture and some extra umami. Basilicata’s ciambotta lucana sets itself apart with the addition of beaten eggs, which are poured over the cooked vegetables toward the end of the cooking process, resulting in a creamy consistency that makes this version unique.
Puglia’s ciambotta is unlike any other, as it diverges from the vegetable-based tradition entirely. Here, ciambotta is a seafood dish, originally prepared by fishermen using whatever fish they had available. Today, it is considered a delicacy, made with sea bass, prawns, and shellfish cooked in a fragrant broth of tomatoes, bell peppers, and a touch of water.
One of the best things about ciambotta is that it tastes even better when left to rest, and that’s why it is not typically served hot; instead, it is enjoyed warm or at room temperature, making it an ideal dish to prepare in advance. Many believe that ciambotta becomes even better the next day, as the ingredients have more time to meld together.
The dish is incredibly versatile—it can be eaten as a main course, served with crusty bread to soak up the delicious juices, or as a side dish accompanying grilled meats or fish. In some regions, it is also served over pasta, polenta, or rice.
For those who want to give it a try, the traditional ciabotto abruzzese — which is vegan! — is a great way to start. This is the recipe proposed by the Italian food blogger Simona Mirto, on her website Tavolartegusto.
Ciabotto Abruzzese
Ingredients:
- 2 medium eggplants, cubed
- 2 bell peppers (one red, one yellow), chopped
- 2 zucchini, sliced
- 2 medium potatoes, cubed
- 1 onion, thinly sliced
- 2 carrots, chopped
- 200 g green beans, trimmed
- 400 g canned peeled tomatoes, crushed
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 4 fresh basil leaves
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until fragrant and slightly golden.
- Add the bell peppers, carrots, and potatoes, stirring to coat them in the oil. Cook for a few minutes until they begin to soften.
- Add the eggplant, zucchini, and green beans, mixing well. Season with salt, pepper, and oregano.
- Pour in the crushed tomatoes, stir, and cover the pot. Let the stew simmer over low heat for about 40 minutes, stirring occasionally.
- Once the vegetables are tender and the sauce has thickened, adjust seasoning as needed. Stir in fresh basil leaves just before serving.
- Serve warm or at room temperature, accompanied by crusty bread.
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