An exquisite dish of southern Italy with vegetables that may have other ingredients such as meat and fish and that is distinguished by its ability to be served either as a side dish or as a first course, according to the ingredients that are used during preparation. The selected vegetables and vegetables are usually potatoes, eggplant, tomatoes, peppers, chili, onion and herbs. Like other dishes more or less known, also has ciambotta regional variations: the ciambotta Luke, for example, involves the use of sausage, peppers, onions, eggs and tomato products typical of the mountains of Basilicata, Puglia ciambotta instead , is based on fish typical of Apulia, while the Neapolitan cianfotta, in general, is prepared for re-use of boiled beef with potatoes, tomatoes and onions, and is usually seasoned with chili pepper and oregano. Still, the cianfotta ventotenese is cooked with seasonal vegetables that are grown traditionally in the countryside of Ventotene, such as asparagus, beans, artichokes and peas. Very tasty ciambota Cilento is also composed of eggplant, potatoes, peppers and, sometimes, tomatoes in a pan and, finally, also deserves a mention ciambotta area of Benevento, delicious taste, is prepared using potatoes, green beans, zucchini and chard. In addition to presenting regional variations, the ciambotta may present variations in the ingredients that possno also change according to personal taste, not least, for example, are ciambotta of courgette flowers or ciambotta zucchini and potatoes.