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| Place of origin | Italy |
|---|---|
| Region or state | Abruzzo |
| Main ingredients | Lamb |
Pecora alla callara (in the Teramo area), pecora alla cottora or pecora cutturo (in the L'Aquila area) or pecora ajo cotturo (in the Marsican area) is an ancient 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.[1]
Being a poor and typical dish of the mountains and open places, during cooking various aromatic herbs are added that the shepherds had at their disposal or thyme, laurel, rosemary, onion, garlic, carrot, celery, juniper berries, pepper and chilli pepper. It is cooked from four to six hours.[2]
