La Tjella and Ciabbotta are two traditional dishes from the Abruzzo region in Italy. La Tjella is a savory pie made with a mixture of vegetables, cheese, and eggs, while Ciabbotta is a hearty vegetable stew. Both dishes have a long history and are deeply rooted in the culinary traditions of the region.

La Tjella can be found in various towns and communes of Abruzzo, including Sulmona, Scanno, and Pescocostanzo. This dish is typically made with a filling of sautéed vegetables such as zucchini, bell peppers, and onions, mixed with eggs, cheese (usually pecorino or Parmigiano-Reggiano), and herbs. The mixture is then baked in a pastry crust until golden and crispy. La Tjella is often enjoyed as a main course or as a snack during festive occasions.

Ciabbotta, on the other hand, is a vegetable stew that can be found in many towns and communes of Abruzzo, including Chieti, Teramo, and Lanciano. This hearty dish is made with a variety of seasonal vegetables such as tomatoes, zucchini, eggplant, bell peppers, and onions. The vegetables are simmered in olive oil and seasoned with herbs like basil and parsley. Ciabbotta is often served with crusty bread and can be enjoyed as a main course or as a side dish.

Both La Tjella and Ciabbotta have been recognized as traditional Abruzzese dishes by the PAT (Prodotti Agroalimentari Tradizionali) organization. This recognition ensures that these dishes are prepared according to specific specifications and traditional methods. The use of locally sourced ingredients and adherence to Traditional Recipesss are key factors in maintaining the authenticity of these dishes.

Sources:
1. “La Tjella: la torta salata abruzzese” – Abruzzo Turismo (abruzzoturismo.it)
2. “Ciabbotta: la zuppa di verdure abruzzese” – Abruzzo Turismo (abruzzoturismo.it)