Agnello da latte, Agnel, delle razze: Sarda e Massese

Agnello da latte, also known as Agnel, is a traditional dish from the Emilia-Romagna region in Italy. It is made from the meat of young lambs, specifically from the Sarda and Massese breeds. This dish can be found in various towns and communes in Emilia-Romagna, including Bologna, Modena, Parma, and Reggio Emilia.

In Bologna, you can find Agnello da latte at the famous Tamburini deli, located in the heart of the city. They offer a wide selection of high-quality meats, including Agnello da latte. In Modena, you can visit the Mercato Albinelli, a historic market where you can find this traditional dish. Parma is known for its gastronomic excellence, and you can find Agnello da latte at the Salumeria Garibaldi, a renowned delicatessen in the city. In Reggio Emilia, you can try this dish at the Antica Salumeria Giuseppe Verdi, a traditional food shop.

One popular recipe for Agnello da latte is the roasted lamb with rosemary and garlic. To prepare this dish, marinate the lamb with olive oil, rosemary, garlic, salt, and pepper. Roast it in the oven until it reaches the desired level of doneness. Another recipe is the braised lamb with red wine and vegetables. In this recipe, the lamb is cooked slowly in a mixture of red wine, vegetables, and herbs until it becomes tender and flavorful.

Agnello da latte has received the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification that guarantees the traditional production methods and the use of specific ingredients. The specifications for Agnello da latte include using lambs that are no older than 60 days, feeding them with milk from their mothers, and raising them in specific areas of Emilia-Romagna. This certification ensures the authenticity and quality of the dish.

– “Agnello da latte” –
– “Tamburini” –
– “Mercato Albinelli” –
– “Salumeria Garibaldi” –
– “Antica Salumeria Giuseppe Verdi” –