Pecora in Cappotto is a foundational dish of Sardinian pastoral cuisine, especially associated with Barbagia. Mature sheep is simmered slowly with onions, potatoes and restrained aromatics until the meat is tender and the broth is clear, rich and deeply flavored.

A professional version of Molise’s pastoral pezzata di pecora: mature mutton slowly cooked until tender, deeply savory, and balanced with herbs, vegetables, and potatoes.

Alberto Piso’s traditional Italian Sardinian sheep broth slowly combines shoulder meat, potatoes, onions, celery, carrots, dried tomato, sage, bay, rosemary, parsley, and wild mint.