Ciambotta (Mixed Vegetables in Oil)

Ciambotta Cilentana: a triumph of flavors and tradition

Dive into the gastronomy of Cilento with Ciambotta Cilentana, a rustic and flavorful dish that encapsulates the history and culture of this generous land.

A mix of vegetables:

• Eggplants and peppers, the undisputed protagonists, sautéed in extra virgin olive oil
• White onion, for a touch of aroma
• Fresh tomato, for a hearty and flavorful sauce

From peasant origins to the modern table:

• It originated as a "poor" dish, a result of peasant ingenuity to utilize seasonal vegetables
• Once consumed during long days of work in the fields
• Today a dish appreciated for its simplicity and genuineness

An explosion of variants:

• There is no single recipe, but a myriad of versions passed down from generation to generation

• Each family carefully guards its own secret recipe
• Little secrets that give each Ciambotta a unique and inimitable character

A name, a story:

• The word “ciambotta” is dialectal and derives from the French term “chabrot” which means mixture.

• A term that perfectly refers to the combination of different vegetables in a single, flavorful dish