Ciammotta – summer vegetable stew

This hearty summer stew is a favourite all over southern Italy. Frequently known as giambotta across other regions, the Basilicatan version is called ciammotta. The recipe given is a loose base, but Italians often use a mix of whichever summer vegetables they have to hand. Using good quality tomatoes such as San Marzano really adds to the flavour, so use them if you can – as with most Italian dishes, the key is in selecting food quality produce.

If you can find it, be sure to add a pinch of peperoni cruschi (crushed dried Senise peppers), which are a ubiquitous ingredient in Basilicata and used to flavour the vast majority of dishes in the region.