Raising sheephas always been one of the Abruzzo’s primary occupations so it is not surprising that both the meat and cheese they produce play an important role in the region’s hearty and rustic cooking.
You chose: lamb
-
-
It wouldn’t seem like Easter in Italy without lamb on the dinner table. But lamb is actually the preferred meat not only for Easter meal but throughout the Summer. Italians enjoy lamb braised, stewed, grilled or roasted. Roast leg of lamb is a classic. Serve it with seasonal vegetables such as artichokes or fresh green peas. Italians cook lamb well done, but more mature American lamb tastes best when medium-rare. Be sure to allow time for the meat to rest after roasting it so it remains juicy.
-
Aglianico is a black grape grown in Southern Italy, mainly in Campania and Basilicata. In Basilicata it is made into a wine called Aglianico del Vulture, because the best vineyards are located in and around Mount Vulture, the extinct volcano in the northern area of the province of Potenza. The wine was awarded Denominazione di Origine Controllata (DOC) status in 1971 and the Denominazione di Origine Controllata e Garantita (DOCG) status in 2011. It is the region’s only DOCG wine.
-
