Typical dish of L'Aquila
Lamb with cacio e ovo
Bite-sized pieces of lamb browned in a pan and wrapped in a soft cream of eggs and Pecorino that gently sets around the meat. The aroma is intense: aged Pecorino, lemon, and lamb sizzling in oil. On the bite the texture is tender and juicy, with a velvety, savory sauce that coats every piece. It’s a rich and comforting main course, typical of family lunches in Abruzzo.
Season: Tutto l'anno€12–18
Why it matters
In L'Aquila, agnello cacio e ovo tells the story of the pastoral culture of the Apennines and the home cooking of shepherd families. The combination of lamb, eggs, and Pecorino represents the essence of the Abruzzese mountain pantry: few ingredients, intense and nourishing. It is an identity dish that still appears on the tables of the city’s traditional trattorias.
Origin story
The recipe was born in the rural and pastoral traditions of inland Abruzzo, where sheep farming was central to the local economy. Shepherds used lamb, eggs, and Pecorino to create a hearty dish that was simple to prepare. Over time, the preparation became defined by the technique of 'binding' the meat with eggs and cheese, eventually becoming a typical specialty of the L'Aquila area.
Typical ingredients
agnellouovapecorino abruzzeselimone
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