Typical dish of L'Aquila
Lamb coratella
Lamb coratella is a rustic, aromatic dish made with small pieces of liver, heart, lung, and other offal quickly sautéed in a pan with onion and white wine. The color is dark and glossy, the aroma intense and enveloping, with slightly ferrous notes balanced by the sweetness of the onion. The texture is tender yet robust, with juicy and flavorful bites. In L’Aquila it is mainly served as a hot second course in trattorias or home kitchens.
Season: Primavera€8–14
Why it matters
Coratella represents the straightforward, rural cooking of L’Aquila, where no part of the animal was wasted. It is a symbol of domestic conviviality and rural memory, often prepared by families during spring festivities. The dish reflects the deep bond between the city, pastoral life, and sheep farming in the Abruzzo Apennines.
Origin story
The origins of coratella date back to the pastoral traditions of the central Apennines, when shepherds quickly cooked the offal of a freshly slaughtered lamb. Over time the preparation was refined in home kitchens and in the osterias of L’Aquila, with the addition of onion, white wine, and sometimes aromatic herbs. Today it remains an identity dish that preserves the authentic character of Abruzzo’s traditional resourceful cooking.
Typical ingredients
interiora di agnello (fegato, cuore, polmone)cipollavino biancoolio extravergine d’olivapeperoncino
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