Ciambotta

Ciambotta utawa giambotta minangka rebus sayuran musim panas kanggo masakan Italia kidul . Piring kasebut duwe ejaan regional sing beda-beda; Michael Scicolone, Make It Your Way: Ciambotta, Los Angeles Times (June 20, 2001). Anthony F. Buccini, "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34. dikenal kanthi sebutan ciambotta utawa ciambrotta ing Calabria lan papan liya,  Joyce Goldstein, Italian Slow and Savory (Chronicle Books, 2004), p. 260. ciammotta ing Basilicata  lan Calabria,  cianfotta'or ciambotta ' ing Campania   lan Lazio,  lan ciabotta ing Abruzzo . 

Ciambotta misuwur ing saindenging Italia sisih kidul, saka Naples sisih kidul.  Ana macem-macem variasi ciambotta individu lan regional, nanging kabeh duwe sayuran musim panas.  Diane Darrow & Tom Maresca, The Seasons of the Italian Kitchen (Atlantic Monthly Press, 1994), pp. 198-99. Anthony F. Buccini, "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34. Terong, zucchini, lada lada, kentang, bawang, tomat, bawang putih, kemangi, lan minyak zaitun minangka bahan umum. Joyce Goldstein, Italian Slow and Savory (Chronicle Books, 2004), p. 260.   Ciambotta paling asring disajikake kanggo kursus utama, utawa ing jejere daging panggang, kayata sosis   utawa iwak pedhang .  Kadhangkala disedhiyakake nganggo pasta, polenta, utawa beras. Mary Ann Esposito, Ciao Italia Slow and Easy: Casseroles, Braises, Lasagne, and Stews from an Italian Kitchen  (Macmillan, 2007), p. 124.

Ciambotta "minangka anggota saka kategori panganan Italia sing angel ditetepake sing diarani minestre, umume ing antarane sup sing kandel lan rebus." Michael Scicolone, Make It Your Way: Ciambotta, Los Angeles Times (June 20, 2001). Iki asring diibaratake karo ratatouille Prancis ;  Frank Pellegrino, Rao's Classics: More Than 140 Italian Favorites from the Legendary New York Restaurant (St. Martin's Press, 2016), p. 128. kalorone minangka bagean saka kulawarga sing godhonge amba saka sayur-sayuran sayur kulon Mediterania

. Anthony F. Buccini, "Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica" in Proceedings of the Oxford Symposium on Food and Cookery 2005 (ed. Richard Hosking: Prospect Books, 2006), p. 132-34.

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