{{Short description|Italian lamb dish}} {{Use British English|date=May 2024}} {{Use dmy dates|date=May 2024}} {{Italics title}} {{Infobox food | name = ''Abbacchio'' | image = Abbacchio Pasquale.jpg | image_size = 250px | caption = ''Abbacchio alla romana'' | alternate_name = | country = Italy | region = Lazio | associated_cuisine = Roman cuisine | creator = | course = ''Secondo'' (Italian course) | type = Meat | served = | main_ingredient = Lamb | minor_ingredient = (optional): garlic, olive oil, ham, rosemary, vinegar, salt, black pepper | variations = }}
'''''Abbacchio''''' ({{IPA|it|abˈbakkjo|lang}}) is an Italian preparation of lamb typical of the Roman cuisine.<ref name="abbacchioromanoigp-prodotto">{{cite web|url=http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|title=Abbacchio Romano IGP|publisher=abbacchioromanoigp.it|access-date=10 June 2014|url-status=dead|archive-url=https://web.archive.org/web/20140714115702/http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx|archive-date=14 July 2014}}</ref><ref name="Treccani">{{cite web|url=http://www.treccani.it/vocabolario/abbacchio/|title=abbàcchio|publisher=Vocabolario – Treccani|access-date=15 January 2016}}</ref> It is consumed throughout central Italy as an Easter and Christmas dish.<ref name="abbacchioromanoigp-prodotto"/><ref name="Treccani"/><ref name=":0">{{Cite web |date=19 July 2019|title=Abbacchio |url=https://www.lacucinaitaliana.com/glossary/abbacchio |access-date=1 November 2022|website=La Cucina Italiana |language=en-US}}</ref> ''Abbacchio'' is a product protected by the European Union with the PGI mark.<ref name="PGI">{{cite web|url=https://www.qualigeo.eu/prodotto-qualigeo/abbacchio-romano-igp/|title=Abbacchio Romano IGP|publisher=qualigeo.eu|access-date=7 January 2024|language=it}}</ref>
==Terminology== In Romanesco dialect, the offspring of the sheep which is still suckling or recently weaned is called ''abbacchio'', while the offspring of the sheep almost a year old who has already been shorn twice is called ''agnello'' ({{literally|lamb}}).<ref name="romaincampagna"/> This distinction exists only in the Romanesco dialect.<ref name="romaincampagna"/>
==Etymology== There are disagreements regarding the origin of the term:
* etymologically it can be traced back to ''abecula'' or ''avecula'', in turn deriving from ''ovacula'' or ''ovecula'', diminutive of the Latin ''ovis'' (sheep);<ref name="parmalat">{{cite web|url=https://www.parmalat.it/chef/ricette/abbacchio/|title=Abbacchio|access-date=8 January 2024|language=it}}</ref><ref name="romaincampagna">{{cite web|url=https://www.romaincampagna.it/wp-content/uploads/2018/04/impara-abbacchio.pdf|title=Osservatorio sulla spesa di Roma|access-date=8 January 2024|language=it}}</ref> * it can be derived from the Latin term ''ad baculum'', 'near the stick', to indicate the suckling lamb, not yet weaned and which, as such, is still used today to be tied to a stick stuck in the ground (''ad baculum''), in order to force the mother to remain nearby without moving away;<ref name="parmalat"/> * it can also originate from the Italian term ''abbacchiare'', in the sense of killing, killing with the stick<ref>{{Cite web|url=https://www.rerumromanarum.com/2019/02/abbacchiaro.html|title=Abbacchiaro|access-date=3 April 2023}}</ref> (from the Latin ''baculum'', therefore a lamb that is close to being killed ''ad baculum'', 'near the stick').<ref name="parmalat"/><ref name="lacucinaitaliana"/>
==History== [[File:Jacques Raymond Brascassat - Pâtre dans la campagne romaine.jpg|thumb|''Pastore nella campagna romana'' ({{literally|Shepherd in the Roman countryside}}) by Jacques Raymond Brascassat (19th century)]] Throughout central Italy, including Sardinia, pastoralism was the main source of meat. Since ancient times, ''abbacchio'' has been one of the staple foods of the Lazio region, especially for rural communities, whose consumption at the table was considerable.<ref name="romaincampagna"/> The tradition of consuming ''abbacchio'' spread in ancient times where mainly adult sheep were slaughtered.
The slaughter of ''abbacchio'' was forbidden except during the Easter and Christmas periods, and until June. Over the centuries, given the importance of the food, around 100 recipes for preparing lamb have been developed in Lazio.<ref name="romaincampagna"/>
Given the importance of ''abbacchio'' in social life, historical events dedicated to ''abbacchio'' are still organized in the Lazio region today, i.e. ''sagre'', country festivals and popular events.<ref name="romaincampagna"/> In ancient times, sheep was eaten during work in the countryside, while ''abbacchio'' was consumed only during the Easter holidays.<ref name="romaincampagna"/>
==Classification and festivals== According to the classification of Sardinian Lamb PGI,<ref name="agnellodisardegnaigp">{{Cite web |title=Agnello sardo |url=http://www.agnellodisardegnaigp.it/igp.htm |website=agnellodisardegnaigp.it |access-date=2 November 2022|archive-date=14 July 2014 |archive-url=https://web.archive.org/web/20140714123303/http://www.agnellodisardegnaigp.it/igp.htm |url-status=dead }}</ref> ''abbacchio'' is a suckling lamb that is a little over a month old and up to {{cvt|7|kg|lb}} in weight. Slaughter must be carried out on male or female lambs between 28 and 40 days of age.<ref name="romaincampagna"/>
In Roiate, ''comune'' (municipality) in the Metropolitan City of Rome Capital located about {{convert|45|km|mi}} east of Rome, the ''Sagra dell'abbacchio'', celebrating this dish, is organized annually.<ref name="romaincampagna"/><ref>{{cite web|url=https://www.romatoday.it/eventi/sagra-dell-abbacchio-a-roiate-8-10-settembre-2023.html|title=Sagra dell'abbacchio|access-date=8 January 2024|language=it}}</ref> ''Abbacchio'' is a product protected by the European Union with the PGI mark.<ref name="PGI"/>
==Recipes==
===''Abbacchio alla cacciatora''=== [[File:Pasta d'acciughe nel mortaio.JPG|thumb|Anchovy paste, necessary for the preparation of the ''abbacchio alla cacciatora'']] ''Abbacchio alla cacciatora'' takes its name from the cacciatora preparation. Piece browned in lard and then cooked for about 45 minutes with garlic, sage and rosemary doused with salted anchovy paste crushed and cooked in the meat sauce.<ref>{{Cite book |author=Vv.Aa.|url=https://books.google.com/books?id=enigAgAAQBAJ&dq=Abbacchio&pg=PT457 |title=1000 ricette della cucina italiana: Il più grande libro illustrato dedicato alla tavola del nostro paese |publisher=Rizzoli |date=10 December 2010| isbn=978-8858609668 }}</ref> This recipe, typical of Roman cuisine, is prepared throughout Italy.<ref name="agrodolce">{{cite web|url=https://www.agrodolce.it/ricette/agnello-alla-cacciatora-bianco/|title=Agnello alla cacciatora|access-date=9 January 2024|language=it}}</ref> Besides Easter, this recipe is prepared all year round, especially for Sunday lunch.<ref name="agrodolce"/>
===''Abbacchio alla romana''=== ''Abbacchio alla romana'' ({{literally|Roman ''abbacchio''}}) is browned whole in garlic, oil and chopped ham. Cooking is completed with rosemary, vinegar, salt and pepper. It is usually served with roasted potatoes. At the end of cooking the ''abbacchio'' in the oven, a sauce based on anchovies and aromatic herbs is added.<ref>{{cite web|url=https://www.cucchiaio.it/ricetta/ricetta-abbacchio-romana/|title=Abbacchio alla romana|access-date=8 January 2024|language=it}}</ref>
===''Abbacchio a scottadito''=== Ribs greased with lard, salted and peppered, and cooked over coals. The recipe, originally from the Roman cuisine, is prepared throughout Italy. The Italian term ''scottadito'' ('finger burner') is used to define the recipe because this dish must be enjoyed very hot to appreciate its softness but, consequently, at the risk of burning your fingers.<ref>{{cite web|url=https://ricette.giallozafferano.it/Abbacchio-A-Scottadito.html|title=Abbacchio a scottadito|access-date=9 January 2024|language=it}}</ref>
===''Abbacchio alla brace''=== [[File:Brazier Grill.jpg|thumb|A grill]] Leave the ''abbacchio'' to marinate with olive oil, salt, pepper and rosemary.<ref name="romaincampagna"/> The ''abbacchio'' is then cooked on the grill (in Italian ''brace'', hence the name of this recipe).<ref name="romaincampagna"/>
===''Abbacchio brodettato''=== The ''abbacchio'' is browned with lard or olive oil, and with chopped ham and onion, salt and pepper.<ref name="romaincampagna"/> Add the white wine and when the latter has evaporated, add boiling water to form a broth (in Italian, ''brodo'', hence the name of the recipe) until cooking is complete.<ref name="romaincampagna"/>
===''Abbacchio con i carciofi''=== The ingredients of this recipe are artichokes (in Italian, ''carciofi'', hence the name of this recipe), onion, Frascati DOC wine, garlic and olive oil.<ref name="romaincampagna"/>
===''Abbacchio all'etrusca''=== The ingredients of the ''abbacchio all'etrusca'' are mature sheep's cheese, mint, salt and pepper.<ref name="romaincampagna"/>
==Traditions== {{Main|Christmas in Italy|Easter in Italy}} In Italy the consumption of ''abbacchio'' is common as an Easter dish.<ref name="lacucinaitaliana2">{{Cite web|last=|first=|date=25 March 2018|title=Perché si mangia l'agnello a Pasqua? C'entra la religione|url=https://www.lacucinaitaliana.it/news/in-primo-piano/pasqua-agnello-pasquale-simbolo/|archive-url=|archive-date=|access-date=26 December 2022|website=lacucinaitaliana.it |language=it}}</ref> In central Italy ''abbacchio'' is also a Christmas food.<ref name="lacucinaitaliana">{{Cite web|last=|first=|date=19 December 2020|title=La triade golosa del Natale italiano: cappone, abbacchio e capitone |url=https://www.lacucinaitaliana.it/storie/piatti-tipici/la-triade-golosa-del-natale-italiano-cappone-abbacchio-e-capitone|archive-url=|archive-date=|access-date=26 December 2022|website=lacucinaitaliana.it |language=it}}</ref> In Italy at Easter, ''abbacchio'' is cooked in different ways, with recipes that vary from region to region.<ref name="lacucinaitaliana2"/> In Rome it is roasted, in Apulia in the oven, in Naples it is cooked with peas and eggs, in Sardinia it is cooked in the oven with potatoes, artichokes and myrtle and in Tuscany it is cooked in cacciatora style.<ref name="lacucinaitaliana2"/> Other local preparations include frying and stewing.<ref name="lacucinaitaliana2"/>
Eating ''abbacchio'' at Easter has a symbolic meaning. The Paschal Lamb of the New Testament is in fact, for Christianity, the son of God Jesus Christ.<ref>{{Cite web|last=|first=|date=|title=La Sacra Bibbia|url=https://www.laparola.net/wiki.php?riferimento=Is53%2C7-12&formato_rif=vp|archive-url=|archive-date=|access-date=26 December 2022|language=it}}</ref> The Paschal Lamb, in particular, represents the sacrifice of Jesus Christ for the sins of humanity.<ref name="palaisdurosaire">{{Cite web|last=|first=|date=|title=Il simbolismo dell'agnello pasquale|url=https://www.palaisdurosaire.com/it/blog/il-simbolismo-dell-agnello-pasquale-n169|archive-url=|archive-date=|access-date=26 December 2022|language=it}}</ref> Eating lamb at Easter therefore commemorates the death and resurrection of Jesus.<ref name="palaisdurosaire"/>
==See also== {{Portal|Italy|Food}} * Roman cuisine * List of lamb dishes
==References== {{Reflist}}
==External links== * {{Cite web |title=Abbacchio Romano IGP |url=http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx |website=abbacchioromanoigp.it |access-date=2022-11-02 |archive-date=2014-07-14 |archive-url=https://web.archive.org/web/20140714115702/http://www.abbacchioromanoigp.it/Il_prodotto_tp5_pg161.aspx |url-status=dead }} * {{Cite web |title=Abbacchio romano IGP |url=http://www.cibo360.it/qualita/certificazioni/carne/abbacchio_romano.htm |website=cibo360.it}}
{{Cuisine of Italy}}
Category:Roman cuisine Category:Christmas in Italy Category:Christmas food Category:Easter traditions in Italy Category:Easter food Category:Lamb and mutton dishes Category:Barbecue