capretto

One classic dish from Puglia is capretto ripieno, stuffed with herbs and spices and roasted. Capretto alla napoletana is marinated overnight in red wine, bay, rosemary and thyme, and then baked with tomatoes, potatoes and onion.

In Rome, capretto brodettato is a classic Easter dish: baked in the oven in a casserole dish with marjoram, guanciale, a bit of wine, with beaten egg, lemon and parsley in the sauce. In Calabria and Sicily they make a slow cooked stew, capretto in umido con patate or capretto agglassato or aggrasciato.