capra

Generally more popular for the cheese from their milk than their meat in Italy, but there are a number of dishes especially from southern Italy, mostly using kid, or capretto.

capra alla neretese: stewed with tomatoes, onions and spices from Abruzzo

maccheroni con il sugo e la carne di capra: pasta with tomato sauce and sautéed goat meat (Calabria).

stufato di capra: goat stew from Calabria

ventrazzino or ventrazzo: stuffed and stewed goat tripe, generally made and eaten only by men while drinking lots of red wine (Elba)