A Sardinian lamb stew pairing tender shoulder with artichokes, white wine, garlic and parsley. The lamb and artichokes are cooked separately for most of the preparation so the meat becomes tender while the artichokes retain their shape, flavor and slight bitterness.

Story of the Dish Maccheroni alla chitarra are one of Abruzzo’s signature pastas. The square-section strands are traditionally cut by pressing sheets of egg pasta over a wooden frame strung with metal wires, the chitarra. Their firm edges and rough surface are ideal for robust sauces, especially lamb ragù. The combination reflects Abruzzo’s pastoral landscape, where sheep farming and handmade pasta have long shared the same table. A good lamb ragù should taste deeply of meat

Story of the Dish Agnello alla griglia is one of the simplest and most revealing ways to cook lamb in Italy. The recipe depends on good meat, restrained seasoning and control of live heat. In many regions, lamb is associated with spring, Easter and outdoor cooking. Garlic, rosemary, lemon and olive oil are classic companions because they sharpen the flavor of the meat without covering it. This version uses lamb loin chops or rib chops, which cook quickly and reward high heat.