Ancient legume soup "Crapiata" 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.

DIRECTIONS: bring 1 liter of water and 2 or more tbsp oil to a boil in a large non-stick skillet.
Add the contents of the package, cover and cook on a low flame for 60 minutes or more. Stir spontaneously at convenience during cooking. 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: Aglianico or medium-bodied red wines.

INGREDIENTS: SPELT 20%, broad beans, peas, lentils, beans, tomato, potato, carrot, vegetal broth (Salt, SOYA 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. May contain traces of: other cereals containing GLUTEN, ALMOND, HAZELNUT, MUSTARD, TUNA, SQUID, EGG. Does not contain glutamate added, chemical additives or animal derivatives. Keep in dry, cool and dark place. Origin of spelt: EU Produced with dehydrated ingredients The product must be consumed after cooking.