The crapiata is the typical legume soup of Matera (Basilicata).
It is an ancient recipe, which like other Lucanian traditions and dishes is linked to peasant customs and the land and also to a spirit of brotherhood that united the workers in the fields and the neighbors who lived in the Sassi.
A tasty recipe and a complete dish, which requires little seasoning, however, therefore healthy.
There are peas, broad beans, chickpeas, wheat, spelled, lentils, beans, cicerchia, new potatoes, cherry tomatoes, celery, onion and carrot.
There is very little seasoning: just a drizzle of extra virgin olive oil and salt to taste. The secret is in the quality of the ingredients, previously soaked, and in the very slow and long cooking.
It is a recipe created to be prepared and enjoyed in a group.
It can also be eaten the next day, heated in fact it is very good or, if it has become too dry, it is perfect as a base for creating vegetable meatballs, breading them with stale or leftover grated homemade bread.