Capuliato facts for kids
Capuliato
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| Type | Condiments, Sauce |
|---|---|
| Place of origin | Italy |
| Region or state | Sicily |
| Serving temperature | Hot or warm |
| Main ingredients | Tomatoes, basil, salt, garlic, chili pepper, oil |
Capuliato (say: cah-poo-lee-AH-toh) is a yummy traditional topping from Sicily, Italy. It's also called capuliatu. This special ingredient is made from dried tomatoes. The name "capuliato" means "minced" or "chopped" in Sicilian. It comes from the Vittoria Plain area, especially around the city of Vittoria in the Ragusa region. People often use it to add a burst of flavor to many dishes.
Contents
The Story of Capuliato
Tomatoes in Europe
Did you know that when tomatoes first came to Europe, people mostly used them as pretty garden plants? It wasn't until the 1800s that they became a popular food! This changed how people cooked all over the continent.
Where Capuliato Began
Most people agree that capuliato started in Vittoria, Sicily. This area was perfect for farming. Vittoria has always been famous for growing lots of tomatoes. It even has some of the biggest fruit and vegetable markets in Italy and Europe! The city's land is huge. It has many farming areas, especially for growing tomatoes in greenhouses.
Why Capuliato Was Invented
Capuliato was created before people had ways to keep tomato sauce fresh all year. It was also before farmers grew tomatoes in greenhouses during winter. So, in the warm months, usually July and August, people would dry their tomatoes. They would then process them. This way, they could enjoy the taste of fresh tomatoes even in winter. This clever recipe quickly spread to other nearby areas like Gela.
Making and Using Capuliato
How It's Made
First, tomatoes are washed, cut, and salted. Then, they are left to dry in the warm sun. After they are dry, they are ground up. People usually use a meat grinder for this. The ground tomatoes are then put into oil. They are often mixed with basil or oregano. Other flavors like garlic or chili pepper can be added too, depending on what people like.
How to Use Capuliato
Capuliato is mostly used to add flavor to pasta. It's also great on bread or bruschetta. You can even use it to fill a special type of flatbread called scacce. These scacce are very popular in the Ragusa region.
Popular Capuliato Recipes
Pasta with Capuliato
A classic dish is pasta with capuliato. It usually has garlic, extra virgin olive oil, and capuliato. At the end, people add basil or parsley. In the past, these fresh herbs were hard to find in winter. You can make it even tastier by adding fried bread crumbs or grated cheese. Long pasta, like classic spaghetti, is usually the best choice for this dish.
Capuliato Bread
You can also make delicious capuliato bread. This involves filling bread with capuliato and extra virgin olive oil. Other ingredients like cheese, oregano or basil, anchovies, or chili pepper can be added. It makes a super flavorful snack or light meal.
Capuliato Today
Today, many companies make capuliato. Most of these are in Vittoria, where it all began. This means you can easily find capuliato in food stores all over Sicily, especially in the southeast. But even with industrial production, many families still love to make capuliato at home. This keeps the traditional homemade way alive and strong.
