In terms of meat in Lazio, the region of which Rome is the capital, the place of honor went to abbacchio, milk-fed lamb. The name probably derives from bacchio, that is, the stick used for herding. Dictionaries of Romanesco dialect define abbacchio as just-weaned baby lamb whose season in the centuries following the stabilization of […]
Lamb and Grapes Delights
January 28, 2019 by Leave a Comment
Leave it to the Greeks to combine lamb and grapes. At first blush you might scratch your head, but then you realize it’s a great idea. This combination also looks very pretty. The recipe requires lamb shanks which is one of my favorite cuts of lamb but increasing difficult to find in a regular supermarket. […]
Using History to Create Inventive Dishes–Stuffed Lamb with Amaretti
November 30, 2015 by Leave a Comment
I first became fascinated with the role of the Arabs in Sicily after a trip to that island in 1983. There were noticeable Arab influences in everything from palaces, to bridges, to woodwork, to architecture, as well as a curious feeling to the local Sicilian food—not all of it, but some of it—which felt “Arab” […]
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