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Ancient Lazio term used to indicate the milk-lambkin destined to Christmas and Easter tables and today extended to the lambs that began to eat grass. It is recognizable for the clear rose color of the meat. The word also entered in the Roman dialect, where “abbacchiato” means to be in a disheartened mood caused from unluckily or troubles.
Amatriciana
Roman tasting pasta. Restaurant Il Convivio Troiani’s Amatriciana is very famous.
Animella [sweetbreads]
It’s a part of butchered animal offal. It’s made up of the “thymus”, an endocrine gland present in young age and that gradually disappears. The Roman gastronomy generally uses animelle of lamb and animelle of calf. They are formed of two parts: the finest “noce” –or heart- and the “gola”. Animelle should be left for at least 5 hours in cold water to eliminate any tracks of blood, and then burned in boiling water. Typical roman recipes are animelle of calf with peas or with artichoke. “Animelle” in …french: ris de veau …deutch: bries …spanis: lechecillas o mollejas
The trade of baker.
