Ciambotto is a traditional Apulian fish soup, typical of the region's coastal towns. Its name reflects its very essence: a generous medley of different types of fish — mostly rock fish or small catch of the day — combined with seafood, tomatoes, garlic and parsley. The result is a triumph of sea flavours.

Only the freshest daily catch is used, slow-cooked to allow all the flavours to blend together into a rich and aromatic broth.

This same broth is also traditionally used to dress pasta — typically broken spaghetti — for a light yet flavourful first course.

Alternatively, ciambotto is served with toasted bread, which soaks up the broth and adds a satisfying crunch.

Ciambotto embodies the simplicity and authenticity of Apulian cuisine, celebrating the deep bond between the land and the sea.