In Capracotta the spotted is one of the oldest. The recipe dates back to the period when shepherds used to transhumance between the mountains of Alto Molise and the Tavoliere delle Puglie. When an animal was seriously injured, it was killed and de-pezzled, hence the name of the recipe, and then cooked. The sheep meat is cooked in large cauldrons full of water and, when the excess fat comes to the surface, it is "skimmed" to eliminate it. Salt, potatoes and tomatoes are added and cooked for at least four hours.
