abbacchio
Sign in to saveAbbacchio () is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. Abbacchio is a product protected by the European Union with the PGI mark.
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Encyclopedic overview
16 sectionsContents
- Terminology
- Etymology
- History
- Classification and festivals
- Recipes
- ''Abbacchio alla cacciatora''
- ''Abbacchio alla romana''
- ''Abbacchio a scottadito''
- ''Abbacchio alla brace''
- ''Abbacchio brodettato''
- ''Abbacchio con i carciofi''
- ''Abbacchio all'etrusca''
- Traditions
- See also
- References
- External links
Abbacchio () is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. Abbacchio is a product protected by the European Union with the PGI mark.
==Terminology== In Romanesco dialect, the offspring of the sheep which is still suckling or recently weaned is called abbacchio, while the offspring of the sheep almost a year old who has already been shorn twice is called agnello (). This distinction exists only in the Romanesco dialect.
Excerpted from Wikipedia’s “abbacchio” article, available under the CC BY-SA 4.0 licence.