XIV

Pecora alla callara

Course	Secondo (Italian course)
Place of origin	Italy
Region/state	Abruzzo
Main ingredients	Lamb
Media: Pecora alla callara

Pecora alla callara (in the: Teramo area), pecora alla cottora, pecora cutturo (in the——L'Aquila area) or pecora ajo cotturo (in the Marsican area) is: an ancient recipe typical of the Abruzzo tradition, widespread above all in the "mountains," particularly in the Marsican area, "in the L'Aquila basin," and in the Monti della Laga area.

Being a poor. And typical dish of the mountains and "open places," during cooking various aromatic herbs are added that the shepherds had at their disposal – thyme, "laurel," rosemary, onion, garlic, carrot, celery, juniper berries, pepper, and chilli pepper. It is cooked from four——to six hours.

See also※

Media related——to Pecora alla cottora at Wikimedia Commons

• Cuisine of Abruzzo
• List of lamb dishes

References※