"Crapiata" - Ancient legume soup from Matera

The famous "Crapiata" legume soup from Matera is a traditional dish of Lucanian cuisine, simple and tasty.

It is a peasant-origin legume soup, prepared with spelt, beans, broad beans, potatoes, and peas.

The Matera Crapiata Soup is not only a delicious and nutritious dish but also a testament to the rich culinary heritage of Basilicata, reflecting the flavors and traditions of this wonderful Italian region.

PREPARATION: in a frying pan or nonstick pot, bring to boil 1 liter of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a low heat for 60 minutes or more. When cooking, stirring occasionally. Season to taste and serve with fresh chopped parsley and olive oil for drizzling.

TIPS: add 1/4 glass of white wine to the boiling water. Serve with grated Parmesan cheese, black pepper, and croutons.

WINE-PAIRING: medium-bodied red wines.

INGREDIENTS: spelt 20%, broad beans, peas, lentils, beans, tomato, potato, carrot, vegetal broth (salt, soy and corn protein extract for stock, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato) corn seed oil), onion, extravirgin olive oil, black pepper. It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources. 

Origin of spelt: EU

Made with dehydrated ingredients. To be consumed after cooking.