BY: PAOLO MELISSI
Traditionally, Christmas represents the moment of the year dedicated to some of the most elaborate and tasty dishes and recipes of Italian cuisine, from North to South. There are, in fact, some dishes that absolutely cannot be missed throughout the Christmas period. Every city and every region boasts its own specialties. In Rome the abbacchio triumphs, in Naples the eel, the capon instead is the star of the central-northern regions. In any case, traditional dishes deeply represent the cultural identity of the place of origin, and always refer to particularly “nutritious” dishes.
In Rome, abbacchio is a culinary synonym of Christmas (but it is also prepared for Easter). This term – which derives from the Latin baculum, or the “stick” to which the lambs were tied – indicates the very young butchered lamb, and a particularly tender and tasty type of meat. The more elaborate version, on the other hand, involves cooking leg of lamb floured and sautéed in a pan, to which sage, minced garlic and wine mixed with vinegar are then added.
SOURCE: https://www.italian-traditions.com
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