Pecora alla callara, Pecora alla cottora, and Pecora al caldaro are traditional dishes from the Abruzzo region in Italy. These dishes are made with lamb and are popular in specific towns and communes of Abruzzo.
One of the towns where these dishes can be found is Scanno, located in the province of L’Aquila. Scanno is known for its picturesque beauty and traditional cuisine. Pecora alla callara is a specialty of this town, where the lamb is cooked slowly in a large pot over an open fire. This slow cooking method allows the flavors to develop and the meat to become tender and succulent.
Another town where these dishes are popular is Sulmona, also in the province of L’Aquila. Sulmona is famous for its Pecora alla cottora, a dish where the lamb is cooked in a clay pot with various herbs and spices. The slow cooking process in the clay pot enhances the flavors and creates a unique taste.
Pecora al caldaro is a dish that can be found in the commune of Navelli, located in the province of L’Aquila. Navelli is known for its saffron production, and this spice is a key ingredient in Pecora al caldaro. The lamb is cooked in a caldaro, a traditional copper pot, along with saffron, garlic, and other seasonings, resulting in a flavorful and aromatic dish.
These traditional dishes have been recognized by the PAT (Traditional Agri-Food Products) certification, which guarantees their authenticity and adherence to Traditional Recipesss and methods. The specific specifications for each dish may vary, but they generally involve the use of local and high-quality ingredients, traditional cooking techniques, and the preservation of cultural heritage.
Sources:
– “Traditional Abruzzo Recipes” – Abruzzo Tourism Board (turismo.abruzzoturismo.it)
– “Scanno” – Abruzzo Tourism Board (turismo.abruzzoturismo.it)
– “Sulmona” – Abruzzo Tourism Board (turismo.abruzzoturismo.it)
– “Navelli” – Abruzzo Tourism Board (turismo.abruzzoturismo.it)