 Abbacchio alla romana | |
| Type | Meat |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Lazio |
| Associated cuisine | 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 an Italian preparation of lamb typical of the Roman cuisine.[1][2] It is consumed throughout central Italy as an Easter and Christmas dish.[1][2][3] Abbacchio is a product protected by the European Union with the PGI mark.[4]
- ^ a b "Abbacchio Romano IGP". abbacchioromanoigp.it. Archived from the original on 14 July 2014. Retrieved 10 June 2014.
- ^ a b "abbàcchio". Vocabolario – Treccani. Retrieved 15 January 2016.
- ^ "Abbacchio". La Cucina Italiana. 19 July 2019. Retrieved 1 November 2022.
- ^ "Abbacchio Romano IGP" (in Italian). qualigeo.eu. Retrieved 7 January 2024.
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