Pecora alla callara, pecora alla cottora, pecora cutturo or pecora ajo cotturo is an ancient lamb recipe typical of the Abruzzo tradition, widespread above all in the mountains, particularly in the Marsican area, in the L'Aquila basin, and in the Monti della Laga area.
Cuisine Type
cuisine of Abruzzo
Components
mutton
Dietary Information
✓ Must-try when visiting Italy
Traditional Italy cuisine
