Abbacchio

''Abbacchio'' () is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter and Christmas dish. ''Abbacchio'' is a product protected by the European Union with the PGI mark.

Terminology

In Romanesco dialect, the offspring of the sheep who is still suckling or recently weaned is called ''abbacchio'', while the offspring of the sheep almost a year old who has already been shorn twice is called ''agnello'' (). This distinction exists only in the Romanesco dialect.

Etymology

There are disagreements regarding the origin of the term:

* etymologically it can be traced back to ''abecula'' or ''avecula'', in turn deriving from ''ovacula'' or ''ovecula'', diminutive of the Latin ''ovis'' (sheep);
* it can be derived from the Latin term ''ad baculum'', 'near the stick', to indicate the suckling lamb, not yet weaned and which, as such, is still used today to be tied to a stick stuck in the ground (''ad baculum''), in order to force the mother to remain nearby without moving away;
* it can also originate from the Italian term ''abbacchiare'', in the sense of killing, killing with the stick (from the Latin ''baculum'', therefore a lamb that is close to being killed ''ad baculum'', 'near the stick').

History

Throughout central Italy, including Sardinia, pastoralism was the main source of meat. Since ancient times, ''abbacchio'' has been one of the staple foods of the Lazio region, especially for rural communities, whose consumption at the table was considerable. The tradition of consuming ''abbacchio'' spread in ancient times where mainly adult sheep were slaughtered.

The slaughter of ''abbacchio'' was forbidden except during the Easter and Christmas periods, and until June. Over the centuries, given the importance of the food, around 100 recipes for preparing lamb have been developed in Lazio.

Given the importance of ''abbacchio'' in social life, historical events dedicated to ''abbacchio'' are still organized in the Lazio region today, i.e. '' sagre'', country festivals and popular events. In ancient times, sheep was eaten during work in the countryside, while ''abbacchio'' was consumed only during the Easter holidays.

Classification and festivals

According to the classification of Sardinian Lamb PGI, ''abbacchio'' is a suckling lamb that is a little over a month old and up to in weight. Slaughter must be carried out on male or female lambs between 28 and 40 days of age.

In Roiate, ''comune'' (municipality) in the Metropolitan City of Rome Capital located about east of Rome, the '' Sagra dell'abbacchio'', celebrating this dish, is organized annually. ''Abbacchio'' is a product protected by the European Union with the PGI mark.

Recipes

''Abbacchio alla cacciatora''

''Abbacchio alla cacciatora'' takes its name from the cacciatora preparation. Piece browned in lard and then cooked for about 45 minutes with garlic, sage and rosemary doused with salted anchovy paste crushed and cooked in the meat sauce. This recipe, typical of Roman cuisine, is prepared throughout Italy. Besides Easter, this recipe is prepared all year round, especially for Sunday lunch.

''Abbacchio alla romana''

''Abbacchio alla romana'' () is browned whole in garlic, oil and chopped ham. Cooking is completed with rosemary, vinegar, salt and pepper. It is usually served with roasted potatoes. At the end of cooking the ''abbacchio'' in the oven, a sauce based on anchovies and aromatic herbs is added.

''Abbacchio a scottadito''

Ribs greased with lard, salted and peppered, and cooked over coals. The recipe, originally from the Roman cuisine, is prepared throughout Italy. The Italian term ''scottadito'' ('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.

''Abbacchio alla brace''

Leave the ''abbacchio'' to marinate with olive oil, salt, pepper and rosemary. The ''abbacchio'' is then cooked on the grill (in Italian ''brace'', hence the name of this recipe).

''Abbacchio brodettato''

The ''abbacchio'' is browned with lard or olive oil, and with chopped ham and onion, salt and pepper. 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.

''Abbacchio con i carciofi''

The ingredients of this recipe are artichokes (in Italian, ''carciofi'', hence the name of this recipe), onion, Frascati DOC wine, garlic and olive oil.

''Abbacchio all'etrusca''

The ingredients of the ''abbacchio all'etrusca'' are mature sheep's cheese, mint, salt and pepper.

Traditions

In Italy the consumption of ''abbacchio'' is common as an Easter dish. In central Italy ''abbacchio'' is also a Christmas food. In Italy at Easter, ''abbacchio'' is cooked in different ways, with recipes that vary from region to region. In Rome it is roasted, in Apulia in the oven, in Naples it is cooked with peas and eggs, in Sardinia it is cooked in the oven with potatoes, artichokes and myrtle and in Tuscany it is cooked in cacciatora style. Other local preparations include frying and stewing.

Eating ''abbacchio'' at Easter has a symbolic meaning. The Paschal Lamb of the New Testament is in fact, for Christianity, the son of God Jesus Christ. The Paschal Lamb, in particular, represents the sacrifice of Jesus Christ for the sins of humanity. Eating lamb at Easter therefore commemorates the death and resurrection of Jesus.

See also

* Roman cuisine
* List of lamb dishes

References

External links

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{{Cuisine of Italy

Roman cuisine
Christmas in Italy
Christmas food
Easter traditions in Italy
Easter food
Lamb dishes
Barbecue