Chabotto is a traditional peasant dish from the Abruzzo region of southeastern Italy. It evolved as a way to use abundant summer vegetables in a single pot, providing a hearty, comforting meal for farm families.

In coastal Abruzzo villages, peas or beans are added, while inland versions may include more potatoes or even pork sausage. Some families also swap eggplant for pumpkin during autumn harvests.

It is typically served hot straight from the casserole, accompanied by thick slices of rustic bread that are brushed with extra‑virgin olive oil to soak up the vegetable juices.

Chabotto is often made for family gatherings, harvest festivals, and as a comforting dish during the cooler months. It is also a staple for Sunday lunch when relatives visit.

Traditional Chabotto uses local summer vegetables—eggplant, zucchini, bell peppers, potatoes, celery, cherry tomatoes, and fresh basil—cooked in extra‑virgin olive oil. Modern versions may replace any of these with seasonal produce like pumpkin or add cheese, but the core concept remains the same.

Chabotto pairs beautifully with grilled meats such as lamb or pork, as well as with simple pasta dishes like spaghetti aglio e olio or a side of ricotta‑topped polenta.

Unlike a soup, Chabotto is a dry, roasted vegetable stew that concentrates the natural sweetness of the vegetables while retaining a rustic, comforting texture. Its one‑pot method reflects the resourceful cooking style of Abruzzo’s mountain communities.

Common errors include overcrowding the pan, which prevents proper roasting, and letting the mixture dry out before the oven stage. Adding enough liquid early and using a wide, deep casserole helps avoid these issues.

The stovetop step softens the vegetables and builds flavor, while the oven finish roasts them, concentrating sweetness and creating a slightly caramelized exterior that cannot be achieved on the stove alone.

Yes, you can prepare Chabotto a day in advance. Cool it quickly, store in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stove with a splash of water before serving.

The YouTube channel Vincenzo's Plate specializes in authentic Italian home cooking, focusing on family‑passed recipes from the Abruzzo region, practical one‑pot meals, and seasonal ingredient showcases.

Vincenzo's Plate emphasizes rustic, heritage‑based dishes that require minimal equipment and highlight regional flavors, whereas many other channels often focus on restaurant‑style plating or modern fusion twists.