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Abbacchio scottadito is Rome's spring-lamb dish: milk-fed Lazio lamb chops grilled on a wood fire and eaten hot with the hands, the namesake scottadito meaning burns-the-fingers; in Italy we have verified places to eat it in Rome. Start with where to eat Abbacchio scottadito in Rome.
Abbacchio scottadito is Rome's spring-lamb dish: milk-fed Lazio lamb chops grilled on a wood fire and eaten hot with the hands, the namesake scottadito meaning burns-the-fingers.
Abbacchio is the milk-fed Lazio lamb of the Roman Easter tradition, slaughtered at around 30 days old and weighing 8 to 10 kilos. The scottadito (burns-the-fingers) preparation is the cutlets, dipped briefly in olive oil with rosemary, salt and pepper, then grilled hot on a wood fire and eaten with the hands as the lamb is too hot for cutlery. The dish is the staple of Roman Easter lunch and runs on bistro menus from March through May. Felice a Testaccio, Armando al Pantheon and the city's trattoria canon all serve canonical versions; the lamb-bone gravy on the plate is part of the dish.
Where to eat in Rome:
Where to eat Abbacchio scottadito in Rome: the editor picks
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