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A festival that is now a must for lovers of sheep meat at Villa San Giovanni in Tuscia. Pezzata is a special type of cooking traditionally made by shepherds, especially during transhumance.

Animals that had injured themselves during the voyage were slaughtered and could not continue their journey. Then the cooking lasted about 5 hours between the initial phase with which the fat was removed, then the addition of seasonal vegetables and finally the aromatic herbs.

The meat is served in earthenware dishes.