This is a typical recipe of Carbonara (Ba) prepared traditionally for S. Michele’s festival in October.

It is particular for the particular way by which it is cooked and for the quality of the animal’s meat, grown by hand.


Some small branches of thyrne

7- 8 large chops of mutton


Thread in the spit the chops of mutton; prepare, in one ember, the carchal slach with the skin of almonds and nuts and branches of thyrne. Put on the spit and some times turn it.

Sprinkle it with some salt.

Cooking should be finished to avoid loosing the fat and taste of the meat.

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