La Coratella d’agnello is a traditional dish from the Abruzzo region of Italy, specifically found in the towns of L’Aquila, Pescara, and Chieti. This dish has a long history in the region, dating back to ancient times when it was a popular way to use up all parts of the lamb. The dish is made with the offal of a young lamb, including the heart, lungs, and liver, which are sautéed with onions, garlic, and herbs, and then simmered in a tomato sauce.

One popular recipe for La Coratella d’agnello involves first cleaning and cutting the offal into small pieces, then sautéing them with onions, garlic, and rosemary. Once the offal is browned, it is simmered in a tomato sauce until tender. Another variation of the dish includes adding white wine and peas to the sauce for a slightly different flavor.

La Coratella d’agnello has been recognized as a traditional dish of Abruzzo and has been awarded the PAT (Prodotti Agroalimentari Tradizionali) recognition, which certifies its traditional preparation and ingredients. This ensures that the dish is made according to specific specifications and maintains its authentic flavors.

– “La Coratella d’agnello: la ricetta tradizionale abruzzese” –
– “La Coratella d’agnello: storia e ricetta” –