Lamb
Agnello cacio e ova
Abruzzo, Italy
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
Original eatfuls sticker artwork
What it is
A closer look at Agnello cacio e ova.
In Abruzzo, Agnello cacio e ova is lamb baked with pecorino and egg into a savoury, set sauce.
What to look for
Know it when you find it.
Look for Agnello cacio e ova at a traditional restaurant, market, or producer in Abruzzo; 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 cacio e ova.
Abruzzo, Italy
Region-specific tradition
Names around the table
One food, more than one name.
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Rome, Italy
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Rome, Italy
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Friuli-Venezia Giulia, Italy
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In Friuli, Agnello al rafano is lamb cooked with horseradish, herbs, and white wine until tender.
Apulia, Italy
Agnello alla gravinese
In Puglia, Agnello alla gravinese is lamb cooked with pecorino, egg, and herbs in a savoury 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
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अहूना
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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.