Capuliato

Capuliato

Capuliato, a traditional Sicilian condiment

Capuliato is a traditional Sicilian condiment made primarily from sun-dried tomatoes. It is a staple in the culinary traditions of Sicily, particularly in the province of Ragusa. The name "capuliato" is derived from the Sicilian word "capuliari," which means "to mince" or "to chop," reflecting the preparation method of the tomatoes.

Preparation

The preparation of capuliato begins with the selection of ripe tomatoes, which are then sliced and sun-dried to remove most of their moisture. This drying process concentrates the flavors of the tomatoes, giving capuliato its distinctive taste. Once dried, the tomatoes are finely chopped or minced, often using a traditional mezzaluna or a knife.

The minced tomatoes are then mixed with olive oil, garlic, and basil, although variations may include other herbs and spices such as oregano or chili peppers. The mixture is sometimes seasoned with salt and pepper to taste. The addition of olive oil not only enhances the flavor but also acts as a preservative, allowing the capuliato to be stored for extended periods.

Uses

Capuliato is a versatile ingredient in Sicilian cooking. It is commonly used as a topping for bruschetta, providing a rich and savory flavor. It can also be stirred into pasta dishes, where it adds depth and complexity to the sauce. In addition, capuliato can be used as a filling for sandwiches or as a condiment for grilled meats and vegetables.

In some regions, capuliato is used as a base for sauces or as an ingredient in stews, where it imparts a robust tomato flavor. Its concentrated taste makes it a popular choice for enhancing the flavor of various dishes without the need for additional seasoning.

Cultural Significance

Capuliato holds a special place in Sicilian culinary heritage. It is often prepared in the summer months when tomatoes are abundant and the sun is strong enough to dry them effectively. The making of capuliato is a communal activity in some Sicilian villages, where families gather to prepare large batches that will last through the winter.

The condiment is not only a testament to the resourcefulness of Sicilian cooks but also a reflection of the island's agricultural bounty. The use of local ingredients such as tomatoes, olive oil, and herbs highlights the importance of regional produce in Sicilian cuisine.

Related Pages

• Sicilian cuisine
• Sun-dried tomatoes
• Olive oil
• Bruschetta
• Pasta