Abbacchio

The Roman tradition of suckling lamb, PGI-protected as 'Abbacchio Romano' since 2009. Lambs are slaughtered young (under 60 days, weighing 8–13kg) and the entire animal is broken down for various preparations: *abbacchio alla romana* (braised in white wine with garlic, anchovies, and herbs), *abbacchio alla cacciatora* (hunter-style with vinegar and rosemary), or roasted whole on Easter. Distinct from broader Italian *agnello da latte* (milk-fed lamb) by the Roman/Lazio regional protocol and the specific preparation traditions that go with it.