restaurantTraditional recipe

Crapiata Materana

Name: Crapiata Materana
Prep time: 12 h
Cook time: 2 h
Total time: 14 h
Yield: 6 persone
Cuisine: Italian
Ingredients: 100g wheat; 100g chickpeas; 100g beans; 100g lentils; 100g dried fava beans; 50g cicerchia; 2 potatoes; 1 onion; 200g cherry tomatoes; 6 tablespoons extra virgin olive oil; to taste salt

EasyschedulePrep: 12 orelocal_fire_departmentCook: 2 oregroup6 persone

Crapiata is the traditional soup of Matera, served on August 1st to celebrate the new harvest. A mixture of all available legumes and cereals, slowly cooked to create a hearty and flavorful dish.

Traditionionally, each family in the neighborhood contributed a different ingredient, making Crapiata Materana a communal dish.

Preparation

1
Soak chickpeas, beans, fava beans, and cicerchia separately for 12 hours.
2
Drain and place all legumes in a large pot with plenty of cold water.
3
Cook over low heat for 1 hour.
4
Add the wheat, diced potatoes, chopped onion, and cherry tomatoes.
5
Continue cooking for another 45 minutes, stirring occasionally.
6
Season with salt at the end of cooking and let rest covered for 10 minutes.
7
Serve with a generous drizzle of raw olive oil.

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Chef's Tips

Crapiata is a humble dish but incredibly rich: at least 5 different legumes are essential. It tastes even better reheated the next day.

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