Rome at the table: A Traditional Easter Dish, Abbacchio a Scottadito

Easter in Rome is a time rich in traditions, both religious and culinary. The city's streets come alive with solemn processions, while families gather to celebrate with dishes that tell the story and culture of the region. Among these, abbacchio a scottadito holds a place of honor on Roman tables during the Easter festivities.

A History Rooted in Time
Abbacchio has always been a staple of Lazio’s cuisine. The term refers to a milk-fed lamb, still exclusively nourished by its mother, making its meat incredibly tender and flavorful. This delicate and fragrant meat was already appreciated by the ancient Romans, who considered it a prized food reserved for special occasions.
But what does "scottadito" mean? The name itself encapsulates the essence of this dish: the lamb chops, freshly taken off the grill, are so hot and irresistible that you can’t help but eat them with your hands, even at the risk of burning your fingers! A spontaneous, visceral gesture, bringing back an authentic, no-frills way of eating, typical of Roman culture.
Over the centuries, abbacchio has remained a symbol of Easter and spring, a time when nature awakens and families reunite to celebrate life with dishes steeped in history and passion.

The Art of Cooking Abbacchio a Scottadito
Preparing abbacchio a scottadito is an act of love for simplicity and high-quality ingredients. There’s no need for elaborate preparations—just a few carefully selected elements.
The lamb chops are massaged with extra virgin olive oil, fresh rosemary, garlic, salt, and pepper and left to rest so the flavors can meld perfectly. Then comes the magical moment: the blazing hot grill, the irresistible aroma filling the air, and that unmistakable sizzle as the meat hits the fire.
In just a few minutes, the exterior becomes golden and crispy, while the inside remains juicy and tender. The secret? Don’t overcook them! Abbacchio a scottadito must be enjoyed at the perfect moment—when the meat melts in your mouth and each bite is a celebration of intense and genuine flavors.
Once taken off the heat, the chops must be eaten immediately, while still steaming. There’s no time for forks and knives—you grab them with your hands, take a bite, close your eyes, and savor the pure taste of tradition.

Traditional Variations
Every Roman family has its own take on abbacchio a scottadito. Some like to add a touch of grated lemon zest for a fresh, citrusy note, while others let the lamb marinate for hours in white wine, a trick that enhances tenderness and depth of flavor. In some Roman trattorias, you can also find a breaded variation, where the chops are coated in breadcrumbs and fried—a crispy delight that takes abbacchio to another level. However, the most beloved version remains the classic grilled one, which preserves the meat’s authentic and unaltered taste.

What to Pair with Abbacchio a Scottadito?
A dish as rich and flavorful as abbacchio a scottadito deserves side dishes that complement its bold taste and complete the dining experience. Roman-style artichokes, slowly cooked with garlic and wild mint, are the perfect traditional pairing. Their delicate, aromatic flavor pairs beautifully with the succulent lamb. Oven-roasted potatoes are another classic accompaniment. Cut into wedges, seasoned with olive oil, salt, and rosemary, they turn golden and crispy, creating an irresistible combination of textures and flavors. For those who love contrasts, puntarelle with anchovies offer a fresh and slightly bitter touch, perfect for balancing the richness of the lamb and making the meal even more harmonious. And to enhance every bite? A good glass of Lazio red wine, such as Cesanese del Piglio or Frascati Superiore, whose structure and aromatic intensity pair magnificently with abbacchio.

Where to Eat the Best Abbacchio a Scottadito in Rome
If you want to try abbacchio a scottadito in its most authentic version, here are some of the best Roman restaurants that still prepare this specialty according to tradition:
• Trattoria Pennestri – A place where tradition meets creativity, offering perfectly cooked abbacchio.
• Flavio al Velavevodetto – Located in the heart of Testaccio, this is an institution of Roman cuisine, where abbacchio is a true masterpiece.
• Armando al Pantheon – A historic restaurant just steps from the Pantheon, where every dish is an homage to tradition.
• Checchino dal 1887 – A restaurant with over a century of history, serving recipes passed down through generations.

A Taste of Rome in Every Bite
Tasting abbacchio a scottadito is like embarking on a journey through the authentic flavors of Rome, flavors that speak of ancient traditions, families gathered around the table, and generations passing down recipes with love and passion. If you find yourself in Rome during the Easter season, don’t miss the chance to try this culinary delight—pick it up with your hands, feel its warmth, savor it slowly, and let yourself be transported to an era when food was simple, honest, and incredibly delicious. After all, you can’t say you’ve truly experienced Rome until you’ve taken a bite of abbacchio a scottadito!