La Pezzata (the 'Pieced') is the name of an ancient mutton dish made by shepherds in the high Molise when one of their flock fell lame and had to be slaughtered on the spot. The lamb or mutton would be cut into pieces and boiled on the spot with the few ingredients that were available—salt and herbs at the bare minimum. Today most recipes include potatoes and tomatoes, and possibly onions, celery, carrots and red pepper.
On the first Sunday in August, Capracotta, the highest town in Central Italy (1421m) organizes the Antica Festa Pastorale di La Pezzata.
Pezzata can also refer to the Valdaostana Pezzata Rossa, a breed of white and red cattle raised in the high pastures of Piedmont and the Valle d'Aosta.
Images by agriturismolesodere, madeinsouthitalytoday