Lamb
Agnello al rafano
Friuli-Venezia Giulia, Italy
In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
Original eatfuls sticker artwork
What it is
A closer look at Agnello al rafano.
In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
What to look for
Know it when you find it.
Look for Agnello al rafano at a traditional restaurant, market, or producer in Friuli-Venezia Giulia; check the defining ingredient, texture, cooking finish, and serving temperature.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Agnello al rafano.
Friuli-Venezia Giulia, Italy
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Jammu and Kashmir, India
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آب گوشت
Lamb is simmered with turnip, saffron, and mild spices in a Kashmiri broth that stays light rather than creamy.
Rome, Italy
Abbacchio alla Romana
In Rome, Abbacchio alla Romana is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Rome, Italy
Abbacchio brodettato
In Rome, Abbacchio brodettato is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Apulia, Italy
Agnello alla gravinese
In Puglia, Agnello alla gravinese is lamb cooked with pecorino, egg, and herbs in a savoury sauce.
Abruzzo, Italy
Agnello cacio e ova
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
Bulgaria
Bulgarian Roast Lamb
Агнешко печено
Whole or jointed spring lamb roasted with butter and dried savory, traditional for St George's Day on 6 May when it is eaten across the country.
Bihar, India
Ahuna (Champaran meat)
अहूना
Mutton is marinated with onion, garlic, and whole spices, then slow-cooked in a sealed earthen pot in Bihar.
Crete, Greece
Antikristo
Αντίκριστο
Cretan slow-roasted lamb, seasoned with salt and herbs, cooked beside (not over) an open fire for hours. A Cretan shepherd's tradition, tender and smoky, a regional and festive specialty, a ritual dish.