Typical dish of L'Aquila
Pecora alla cottora
Pecora alla cottora is a rustic, highly aromatic stew made with sheep meat slowly cooked in a large copper pot together with aromatic herbs and spices. The result is tender, succulent meat with an intense, slightly wild flavor, enveloped in a rich and fragrant broth. The aromas of bay leaf, rosemary, and pepper evoke the high-altitude pastures of the Apennines. It is a hearty main course, perfect for convivial meals and mountain tables.
Season: Tutto l'anno€12–18
Why it matters
In L'Aquila, pecora alla cottora represents the living memory of transhumance and the pastoral culture of Abruzzo. It is the dish that tells the story of the shepherds who crossed the Apennines with their flocks, slowly cooking the meat in large field cauldrons. Even today it remains a symbol of local identity and of the territory’s authentic cuisine.
Origin story
The dish originated among shepherds in the mountains of Abruzzo who, during transhumance, cooked tougher sheep meat by boiling it for a long time in the 'cottora', a large copper pot hung over the fire. The addition of wild herbs and spices helped flavor and tenderize the meat. Over time, the recipe found its way into the trattorias of the L'Aquila area, becoming one of the emblematic dishes of local cuisine.
Typical ingredients
carne di pecoraallororosmarinoagliopepe nerovino bianco
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