This post is also available in: Italian

In a land where many men traditionally devoted themselves to sheep farming and traversing the trails of seasonal flock movement, they could not miss traditional sheep-eating dishes.

Gnocchi with sheep sauce come about dedicated at two festivals, in May with the Madonna del Campo Festival and in August during the Festival of the Return.

Gnocchi, made from local potatoes and shaped by hand, are seasoned with macerated and cooked sheep meat with garlic, onion, laurel, juniper, oil, parsley and tomato.

Gnocchi are then sprinkled with seasoned sheep cheese or Parmesan cheese.

 

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