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CIAMBUDDR

CIAMBUDDR or ciambodre are a traditional food product linked to the rural cooking traditional and represent a particular shape of pasta typical of the Apulia region. They are spread especially in the area of Carbonara, a district of the capital, Bari.

Description The shape of ciambuddr recalls that of enlogated cavatelli. Ciambuddr, as for other types of pasta, are produced with durum wheat semolina, warm water and salt. This type of pasta was prepared especially on Sundays or on the occasion of the patron celebrations. According to the homemade recipe, the ingredients are mixed by hand on the pastry board until we obtain a consistent, smooth and homogeneous dough. The dough has to rest for a few minutes and after having worked it very well, make small cylinders. Then cut each cylinder into many small pieces and curl one by one on the working table (like gnocchetti) with only the thumb or the three central fingers (index, middle and ring fingers). Then let them air dry and after cook the ciambuddr in salted water.

Names and variations “Ciambuddr” were born with this name, but over the time they have acquired new names, depending on the place they are made. The etymology of the name comes from “Ciambe”, which means: 1. Paw, claw; 2. rough hand. The Central-southern variant, paw, is perhaps a cross with “cianca”, “unhealthy leg”. Probably “paw” and “cianca” were combined together. The ending “-udde” is added to the name as an endearment.

Typical dishes The traditional execution of the dish sees these dumplings accompanied by rocket, also known as “rughetta”, a herbaceous plant with very fragrant and acidic leaves which, arising spontaneously in the surrounding of Carbonara countryside, has been harvested without any economic commitment, and seasoned with cacioricotta cheese and seasoned tomatoes. Later, some variants of seasoning spread, like the “curly” (in dialect “ colerìzze” or ”càvele rizze”, an ancient variety of cabbage originated in Apulia, cultivated in the southern Murge, in the province of Bari. In traditional regional cooking manuals, the “ Ciambuddre colerìzze” recipe is reported: After drying the pasta, wash the kale in running water, leaving the leaves more tender and the inflorescences, like broccoli, before flowering. Put a pot on the fire with a lot of of salted water and, as soon as it starts to boil, put the colerìzze and ciambuddr in it and cook them “al dente” - which means underdone. The cooking time is of considerable importance since pasta, made of semolina, falls apart and loses its natural shape and consistency. After draining pasta and kale, season with tomato sauce and scented grated pecorino cheese.

References PAT Puglia - Dalle campagne di Carbonara e Gallipoli la ricetta “Ciambuddr e colerìzze” Il Cavolo riccio nell’elenco nazionale dei Prodotti Agroalimentari Tradizionali (PAT) - BiodiverSOBiodiverSO (biodiversitapuglia.it) “Cole rizze”, la verdura tipica di Bari dalle proprietà benefiche - Pugliosità (pugliosita.it) https://www.resnaturae.com/schede-prodotti/cavolo-cole-rizze-pugliese/ Cole rizze - Arca del Gusto - Fondazione Slow Food Superfood: cavolo riccio dal gusto agrodolce simile alla verza - Finanziamenti Agricoltura | Bandi Regionali e Agro Notizie (agricolturafinanziamenti.com) Sources A.A.V.V. (1990), Dalla terra alla tavola, Adda Editore Gabriele Mario, Laera Giovanni (2014), Dizionario etimologico del dialetto di Noci, Edizioni Cooperative Meridies Sada Luigi (1994), La cucina pugliese, Newton-Compton Editori.

Sources A.A.V.V. (1990), Dalla terra alla tavola, Adda Editore Gabriele Mario, Laera Giovanni (2014), Dizionario etimologico del dialetto di Noci, Edizioni Cooperative Meridies Sada Luigi (1994), La cucina pugliese, Newton-Compton Editori.

NUTRITIONAL PROPERTIES

A dish of ciambuddr is a nutritionally simple and healthy recipe because it provides the body with essential nutrients. It is a complete food that is the basis of the Mediterranean diet.

Nutritional values per 100g of ciambuddr:

Nutritional values per 100g of vegetables seasoning 100g (kale/arugula) :

Nutritional values per 100g of tomato sauce:

How many kilocalories does a portion of 100g of seasoned ciambuddr provide? If 1g of carbohydrates and 1g of proteins provide the body with 4.1 Kcal and 1g of lipids 9,3 kcal, the kilocalories provided will be on average 360. Pasta is an optimal source of carbohydrates (starch is the main constituent of pasta: 75%). It provides slow-release energy through the oxidation reactions that take place in the cells. So they represent the perfect fuel for our body. A pound of refined pasta provides on average 82-83 g of complex carbohydrates while a pound of whole pasta provides 66-67; since the guidelines for proper nutrition require that 45-60% of the total daily calories come from carbohydrates, it is evident that pasta is not only a very tasty food but it can also be consumed daily in a healthy and balanced diet.

In addition to carbohydrates, about 15-20% of the calories consumed daily should come from proteins (plastic foods) and 25-30% from fats (energy foods). Anyway it is important to remember that a balanced diet also requires an adequate assumption of vitamins, minerals and water. The only way to ensure all these nutrients and to keep healthy is to vary the foods you eat - there isn’t any food that indeed contains all of them all, even less in ideal proportions; It is therefore important to follow a balanced diet that provides all the nutrients the body requires.

Furthermore, the “ciambuddr”, since they are made with durum wheat semolina flour, which has a lower glycemic index than other common wheat flour, can also be consumed in moderation by people suffering from diabetes. References Reporter Scienze (vol. D) B. Negrino–D. Rondano Edizione Il Capitello https://www.alimentinutrizione.it/sezioni/tabelle-nutrizionali https://www.salute.gov.it http://sapermangiare.mobi/tabelle_alimenti.html