 | |
| 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 |
The capuliato or capuliatu is a traditional condiment of Sicilian cuisine based on dried tomatoes, linked, in particular to the territory of the Vittoria Plain, in free municipal consortium of Ragusa. The original name is capuliato, which means 'minced'. [1]
Initially in Europe the tomato was used as an ornamental plant and it was only in the 19th century that it spread on a gastronomic level. [2] [3]
It is agreed that the capuliato (when referring to the dish as spaghettata and not as a condiment, usually, it is also called "capuliata") [4] [5] was born and spread from Vittoria, Sicily, [1] [6] [7] [8] [5] [4] where since its origins the territory was easily exploitable on an agricultural level.
Among the areas of diffusion of the product, Vittoria has always been by far the one with the greatest production and tradition of the tomato. The city of Vittoria is home to the largest fruit and vegetable markets in Italy and the most important in Italy and Europe for tomatoes. [9] Its only hamlet ( frazione ) is the seaside locality of Scoglitti. However the territory is very large and in addition to the urban area, it has 45 different contrade, mostly used for greenhouse cultivation. [10]
The capuliato was born when the methods of preserving tomato sauce and greenhouse cultivation of the latter were not yet practiced. The recipe quickly spread to other areas of the province and nearby Gela. As the tomatoes were not available in the winter, they were dried and processed in the warm months, usually July and August, and then conserved to season the pasta and bread throughout the year. [11]
The tomatoes are first washed, then cut, salted and dried in the sun. Subsequently they are ground, usually with a meat grinder and generally placed in oil, in a marinade that provides basil or oregano, and other flavors in addition depending on the tastes that can be for example garlic, chili pepper. [11] The capuliato is mainly used to season pasta, bread or bruschetta, but also to flavor the stuffed focaccia typical of the ragusano, the scacce. [12]
The classic pasta al capuliato includes garlic, extra virgin olive oil and capuliato, with the addition of basil or parsley at the end (elements that, however, once were not easily available in winter). It can be enriched with fried bread crumbs, breadcrumbs, grated cheese and other condiments. Long pasta is indicated, the classic spaghetti n° 5 is usually cooked. [13] The bread is filled with capuliato, extra virgin olive oil and ingredients such as cheese, oregano or basil, anchovies and chili pepper. [14]
There are now several manufacturing companies, especially in Vittoria, the home of the capuliato, thanks to which the product is easily available in delicatessens or supermarkets throughout Sicily, especially in the south-east. The tradition of homemade production still remains strong. [15] [16]
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. While Asian noodles are believed to have originated in China, pasta is believed to have independently originated in Italy and is a staple food of Italian cuisine, with evidence of Etruscans making pasta as early as 400 BCE in Italy.
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Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. Variations include capers, olives, spices, and a dash of wine. Widely used in Italian-American cuisine, it is known as alla marinara in Italy, where it is typically made with tomatoes, basil, olive oil, garlic and oregano, but also sometimes olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.
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Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the soup.
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