 Abbacchio alla romana | |
| Type | Meat |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Lazio |
| Associatedcuisine | Roman cuisine |
| Serving temperature | Hot |
| Main ingredients | Lamb |
| Ingredients generally used | (optional):garlic,olive oil,ham,rosemary,vinegar,salt,black pepper |
Abbacchio (Italian:[abˈbakkjo]) is anItalian preparation oflamb typical of theRoman cuisine.[1][2] It is consumed throughoutcentral Italy as anEaster andChristmas dish.[1][2][3]Abbacchio is a product protected by theEuropean Union with thePGI mark.[4]
InRomanesco dialect, the offspring of the sheep who is still suckling or recently weaned is calledabbacchio, while the offspring of the sheep almost a year old who has already been shorn twice is calledagnello (lit. 'lamb').[5] This distinction exists only in the Romanesco dialect.[5]
There are disagreements regarding the origin of the term:
Throughoutcentral Italy, including Sardinia,pastoralism was the main source of meat. Since ancient times,abbacchio has been one of the staple foods of theLazio region, especially for rural communities, whose consumption at the table was considerable.[5] The tradition of consumingabbacchio spread in ancient times where mainly adultsheep were slaughtered.
The slaughter ofabbacchio was forbidden except during theEaster andChristmas periods, and until June. Over the centuries, given the importance of the food, around 100 recipes for preparing lamb have been developed in Lazio.[5]
Given the importance ofabbacchio in social life, historical events dedicated toabbacchio are still organized in the Lazio region today, i.e.sagre, country festivals and popular events.[5] In ancient times, sheep was eaten during work in the countryside, whileabbacchio was consumed only during the Easter holidays.[5]
According to the classification of Sardinian LambPGI,[9]abbacchio is a suckling lamb that is a little over a month old and up to 7 kg (15 lb) in weight. Slaughter must be carried out on male or female lambs between 28 and 40 days of age.[5]
InRoiate,comune (municipality) in theMetropolitan City of Rome Capital located about 45 kilometres (28 mi) east ofRome, theSagra dell'abbacchio, celebrating this dish, is organized annually.[5][10]Abbacchio is a product protected by theEuropean Union with thePGI mark.[4]
Abbacchio alla cacciatora takes its name from thecacciatora preparation. Piece browned inlard and then cooked for about 45 minutes withgarlic,sage androsemary doused with saltedanchovy paste crushed and cooked in the meat sauce.[11] This recipe, typical of Roman cuisine, is prepared throughout Italy.[12] Besides Easter, this recipe is prepared all year round, especially for Sunday lunch.[12]
Abbacchio alla romana (lit. 'Romanabbacchio') is browned whole in garlic, oil and choppedham. Cooking is completed with rosemary,vinegar, salt and pepper. It is usually served with roastedpotatoes. At the end of cooking theabbacchio in the oven, a sauce based on anchovies and aromatic herbs is added.[13]
Ribs greased with lard, salted and peppered, and cooked over coals. The recipe, originally from the Roman cuisine, is prepared throughout Italy. The Italian termscottadito ('finger burner') is used to define the recipe because this dish must be enjoyed very hot to appreciate its softness but, consequently, at the risk of burning your fingers.[14]
Leave theabbacchio to marinate with olive oil, salt, pepper and rosemary.[5] Theabbacchio is then cooked on thegrill (inItalianbrace, hence the name of this recipe).[5]
Theabbacchio is browned with lard or olive oil, and with chopped ham and onion, salt and pepper.[5] Add the white wine and when the latter has evaporated, add boiling water to form a broth (in Italian,brodo, hence the name of the recipe) until cooking is complete.[5]
The ingredients of this recipe are artichokes (in Italian,carciofi, hence the name of this recipe), onion,Frascati DOC wine, garlic and olive oil.[5]
The ingredients of theabbacchio all'etrusca are mature sheep's cheese, mint, salt and pepper.[5]
In Italy the consumption ofabbacchio is common as anEaster dish.[15] Incentral Italyabbacchio is also aChristmas food.[8] In Italy at Easter,abbacchio is cooked in different ways, with recipes that vary from region to region.[15] InRome it is roasted, inApulia in the oven, inNaples it is cooked with peas and eggs, inSardinia it is cooked in the oven with potatoes, artichokes and myrtle and inTuscany it is cooked incacciatora style.[15] Other local preparations include frying and stewing.[15]
Eatingabbacchio at Easter has a symbolic meaning. ThePaschal Lamb of theNew Testament is in fact, for Christianity, the son of God Jesus Christ.[16] The Paschal Lamb, in particular, represents the sacrifice of Jesus Christ for the sins of humanity.[17] Eating lamb at Easter therefore commemorates the death andresurrection of Jesus.[17]
