Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Monday, August 9, 2010


    Cipollata is connected to the Italian word for onion "cipolla". It’s known as an onion and tomato soup, but the name describes different dishes in different parts of Italy.


Ingredients - peppers, onions and tomatoes

           Being from Abruzzo, this particular cipollata recipe calls for onions, green hot peppers and tomatoes as a base.   Having an abundance of tomatoes, onions and peppers in the garden, I preserve this cipollata, like I preserve salsa. In the winter, just pop a jar open, warm up and add eggs sunny side-up.

Cipollata ready to be served

Ingredients - 2 persons

2 medium onions sliced
4 eggs
5 hot or sweet green frying peppers sliced
1/3 cup olive oil
2 chopped tomatoes or 1 small can chopped tomatoes
Salt and pepper

In a hot iron pan, add oil, and saute' onions until golden.  Remove the onions and set aside
In same pan fry the peppers.  (If there is a need for a little more oil add before frying the peppers.)  Remove the peppers and set aside.
In the same pan, add the tomatoes, salt and pepper and simmer gently for 15 minutes.
Add the fried peppers and onions to the cooked tomatoes.
With a fork, create 4 holes.  In each hole, place an egg.  Cover for a few minutes until the egg whites are firm and serve.
Great with Italian crusty bread.


  1. This was one of my favorite dishes growing up. My mom made this for me when I was dieting!! Your pictures are scrumptious. Did I mention all of my grandparents are from Abruzzo. Teramo and Frondarola!

  2. Again, thank you for commenting. I have a relative that lives in Castelli (near Teramo). I am from Casalbordino (CH). Like you, Cipollata is one of my favorites.

  3. Your cipollata looks divine. could you post the recipe, PLEASE!



  4. Dear Elisa,

    thank you very much.


  5. Thank you for the recipe, just by chance is this recipe Calabrese or pan Italian?? Probably from my Sicilian side I feel the impulse to add a hot pepper and origano.. My Piemontese side says to add garlic and basilico, my few drops of Genovese demands putting in marjoram... Oh, what to do???
    --Gian Banchero

  6. Gian, Thank you for commenting.
    The recipe is 100% ABRUZZESE. The fried peppers should definitely be hot.

  7. Thank you for the information. Today I'm off to the greengrocer for the ingredients for the cipollata ABRUZZESE. I just spoke to an Anglo-American friend who stated that Italians live to eat, "Ain't it grand?" said I. I will enjoy the cipollata with crusty Italian bread, torn, not cut from the loaf and DIPPED into the juices at the bottom of the plate, it will be soooo good, I know. Yep, I LIVE TO EAT!!! Thank you sooo much for the recipe!!!

  8. Very excited to try this. We just picked our first tomatoes, hot peppers and onions 2 days ago! Thank you for the recipe.

  9. Anonymous - Thank you for commenting and enjoy la cipollata.