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agnello

lamb

Lamb is popular secondi, especially in central and southern Italy, and usually prepared quite simply.

Lamb aged between three and twelve months old becomes a 'big lamb' or agnellone. After a year old it's known as castrato or montone.

Regional specialities include:

agnello cacio e ova: stewed in a sauce of eggs and pecorino (Abruzzo).

agnello al forno con patate e pomodori: chopped lamb baked in the oven with new baby potatoes. onions, tomatoes, rosemary, and white wine (Puglia).

agnello alla pecorara: leg of lamb cut in pieces and wrapped in bacon and leek, baked with herbs and white wine (Abruzzo).

agnello al cartoccio: lamb in parchment with olives and lampasciuoli (Puglia).

agnello alla Sarda: lamb shoulder with saffron and artichokes.

agnello allo squero or alla crudele: cooked on a spit with herbs.

agnello alla Carbonara (named after a town near Bari, in Puglia): lamb baked in the oven with paper that sucks up the extra grease. It's popular at Christmas.

agnello con pisselli alla romagnola: lamb and pancetta cooked with peas (Emilia-Romagna)

agnellone in ragù, a slow cooked dish from Puglia, traditionally served as lunch to farm workers in July.

agnello scottaditto: grilled on charcoal and served ‘burn your fingers’ hot, mainly in Umbria and the Marche.

agnello sotto la coppa: cooked under ashes (Molise).

agnellone stufato al finocchio: stewed with fennel (Emilia-Romagna)

Three breeds are listed in the Ark of Taste: Agnello d'Alpago (Veneto), Agnello di Zeri (Tuscany) and the Agnello di Sambucano (Piedmont). The Agnello Sardo is DOP.

Text © Dana Facaros and Michael Pauls

Images by: The Boreka Diary