(optional): garlic, olive oil, ham, rosemary, vinegar, salt, black pepper
Abbacchio (Italian:[abˈbakkjo]) is an Italian preparation of lamb typical of the Roman cuisine.[1][2] It is consumed throughout central Italy as an Easter and Christmas dish.[1][2][3]Abbacchio is a product protected by the European Union with the PGI mark.[4]
^ ab"Abbacchio Romano IGP". abbacchioromanoigp.it. Archived from the original on 14 July 2014. Retrieved 10 June 2014.
^ ab"abbàcchio". Vocabolario – Treccani. Retrieved 15 January 2016.
^"Abbacchio". La Cucina Italiana. 19 July 2019. Retrieved 1 November 2022.
^"Abbacchio Romano IGP" (in Italian). qualigeo.eu. Retrieved 7 January 2024.
Abbacchio (Italian: [abˈbakkjo]) is an Italian preparation of lamb typical of the Roman cuisine. It is consumed throughout central Italy as an Easter...
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traditional Christmas Day dish from Northern Italy is capon (gelded chicken). Abbacchio is more common in Central Italy. The Christmas Day dinner traditionally...
the entrail-based rigatoni with pajata sauce and coda alla vaccinara. Abbacchio is a meat dish based on lamb from the Roman cuisine. Iconic of Lazio is...
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Easter period are abbacchio, cappello del prete, casatiello, Colomba di Pasqua, pastiera, penia, pizza di Pasqua and pizzelle. Abbacchio is an Italian preparation...
traditional Christmas Day dish from Northern Italy is capon (gelded chicken). Abbacchio is more common in Central Italy. The Christmas Day dinner traditionally...
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