The cialledda is a typical dish of the peasant tradition and is prepared mainly in Puglia and Basilicata. Emblem of poor and peasant cuisine, the cialleda is a classic example of the ability of the older generations to make a virtue of necessity.
In order not to waste the leftovers of bread, they were combined with seasonal vegetables, becoming a hearty and full of flavor meal.
The cold cialledda, also known as the "reaper's breakfast", helped the Lucanian laborers to start the working day in the hot July wheat fields in the best possible way, it is a purely summery dish, refreshing and light. The hot version, on the other hand, was generally an evening and winter dish, prepared from time to time what the garden offered.
The Cialledda was usually served in a large earthenware dish placed in the center of the table. The basic element is the bread of Matera but, alternatively, it is also possible to use that of Altamura which, perhaps, is also more easily found in other regions of Italy.
With a simplicity and an ancient and rich flavor, the cold cialledda is the emblem of the city of Matera and of the rural culture that for centuries has impregnated this city takes back in time those who lived the summer in the farmyards and in the fields , between hard work and rhythms in accordance with the seasons.

Recipe:

BREAD BREAST 500 gr
TOMATO 250 gr
RED ONION 100 gr
CAROSELLI (OR CUCUMBERS) 150 gr
EXTRA VIRGIN OLIVE OIL 
SEA SALT q.s.
OREGANO

Cut the stale bread into slices about 3 cm thick and then into small pieces and let it soak in cold water for a short time. Squeeze it gently and place it in a bowl. Then season it with the washed and chopped tomatoes, the sliced ​​carousels and the thinly sliced ​​onion, stir to blend the flavors. Then season with salt, oregano and plenty of oil and mix again. You can immediately serve the cold wafer or leave it to rest in the fridge for half an hour before enjoying it: it will be even tastier.