Lamb is the main course for most Easter tables and especially in Italy, it is a celebrated dish. If you’re looking to try a new twist to your holiday meal, try one of these authentic Italian versions of Easter lamb by region.
Rome, Lazio
Abbacchio a Scottadito (means Burnt Finger Lamb) – These crispy lamb chops are typically made with fresh artichokes but potatoes can be substituted. A popular recipe for these can be found on paesidelgusto.it
Piemonte & Campania
Cosciotto al Forno con le Patate (roast leg of lamb with potatoes – An easy and tasty recipe can be found at primochef.it
Puglia & Basilicata
Cutturidd – A stew made from lamb, spices and vegetables in a terracotta pan. Recipe can be found at basilicata.wayglo.it
Trentino
Polpettine Pasquali (Easter meatballs) – made with ground lamb, shallots and spices, these meatballs are crowd favorites. Find the recipe here from ricettasprint.it
Molise & Abruzzo
Agnello Cacio e Uova (Lamb with semi-soft cheese and eggs) – This traditional Easter dish combines two of the most significant symbols of Easter; lamb and eggs. An amazing recipe for this dish can be found at cookist.it
