Abbacchio

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Abbacchio

Region or state	Lazio

Abbacchio (pronounced ah-bahk-yo) is a term used to designate a preparation of lamb. Abbacchio is consumed throughout central Italy and is usually raised in Sardinia.^[1]^[2]^[3]

History

Throughout the central belt of Italy, including Sardinia, pastoralism was the main source of meat supply: This tradition of consuming Abbacchio has spread since ancient times where mainly mutton and adult sheep were slaughtered. Slaughter of lamb was forbidden except during the Easter period and until June.

Classification

According to the classification of Sardinian Lamb IGP^[4]:

Abbacchio is a suckling lamb that is a little over a month old and up to 7 kilograms in weight.

Recipes

Anchovy paste

Abbacchio alla cacciatora.
Pieces browned in lard and then cooked for about 45 minutes with garlic, sage and rosemary. They are doused with salted anchovy paste crushed and cooked in the meat sauce.^[5]

Abbacchio alla romana.
Browned whole in garlic, oil and chopped ham. Cooking is completed with rosemary, vinegar, salt and pepper. It is usually served with roasted potatoes.

Costolette di abbacchio a scottadito.
Ribs greased with lard, salted and peppered, and cooked over coals.

References

^ "Abbacchio". La Cucina Italiana. 2019-07-19. Retrieved 2022-11-01.
^ "Abbacchio Romano IGP". abbacchioromanoigp.it.
^ "abbàcchio". Vocabolario – Treccani.
^ "Agnello sardo". agnellodisardegnaigp.it.
^ AA. VV. (2010-12-10). 1000 ricette della cucina italiana: Il più grande libro illustrato dedicato alla tavola del nostro paese. Rizzoli. ISBN 9788858609668.

External links

"Abbacchio Romano IGP". abbacchioromanoigp.it.
"Abbacchio romano IGP". cibo360.it.

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Abbacchio

Contents

History

Classification

Recipes

References

See also

External links

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