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.
~6 min read
Article
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.
Connections
Frittula
Entity
list of Italian dishes
Entity
Italy
Country
Rome
Entity
Latin
Entity
Italian
Entity
European Union
Concept
sheep
Entity
meat
Entity
Naples
Entity
table salt
Entity
potato
Entity
New Testament
Entity
Sardinia
Entity
Allium sativum
Entity
pizza
Entity
International Standard Book Number
Entity
Tuscany
Entity
Lazio
Entity
Apulia
Entity