Si degusta presso tutti i ristoranti tipici ed il primo agosto in Rione La Martella si tiene la sagra della Capriata
At the beginning of August, the inhabitants of Matera used to make the ‘capriata’ or ‘arrappat’, which is food for goats, symbol of an ungenerous life and land where people had to fight to survive, getting as much as possible.
This was a special dish including nearly all land products and it was a way to show gratitude for a good crop and to make a wish for a better one.
The ingredients were: chickpeas, broad beans, chick lings, peas, beans, lentils, tomatoes, celery, basil, parsley, onions, garlic, wheat, sweet corn and new potatoes.
Dried pulses and wheat were soaked for one night, then put in a big pot with water, tomato, onion, garlic, olive oil and salt and the whole was cooked on low flame.
The secret to make this dish tasteful lays in the cooking time of each ingredient.