We are now at the beginning of August and this time of year in Matera coincides with the preparation of the famous crapiata, known in the local dialect as "crapiet". It is a particular soup of legumes, potatoes and cereals: a poor dish, therefore, typical of the peasant tradition, but extremely tasty.
It is no coincidence that the name of this dish seems to be connected to the ingredients used to prepare it: according to some, in fact, it derives from the word "crampa" or "cramba", which indicates the chickpea plant or broad beans or peas; others, however, make it descend from "cràpia", a Calabrian term which once indicated the tripod on which the large pot was placed to cook the legumes and cereals.
In a certain sense, the crapiata materana is not only a simple recipe, but a real collective rite: already in ancient times, in fact, on the first day of August, the end of the harvest was celebrated with a particular pagan rite. Similarly, in the last century, the peasants gathered in the courtyard of their homes to get together and celebrate this moment, and every woman in the country brought some legumes and wheat: these ingredients were then put together in a large pot and cooked. The result was a delicious soup, which was then served to all the participants together with a good glass of red wine.
Although many years have passed, in Matera, and especially in the Sassi and La Martella districts, this tradition is still very much alive, and today this delicate dish is prepared in large quantities and served to all participants during a festival, the "Festa della Crapiata".
