The Pignata of sheep is an extraordinary specialty inextricably linked to sheep farming. The pignata is a characteristic terracotta pot where the meat of sheep, generally old and no longer productive, is cooked. A stew in which the strong flavour of the sheep (already marinated in water, vinegar and bay leaves) is softened by various herbs and contrasted by the bitter notes of lampascioni and wild chicory. Potatoes and pieces of salami are also added. Once all the ingredients have been added, the pignata is closed with a lid made of pasta (water and semolina). Cooking must take place over low heat.
