How to pronounce Abbacchio alla romana

In the International Phonetic Alphabet it is /abˈbakkjo/. In plain English letters that is ahb-BAHK-kyoh, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Abbacchio alla romana?

Abbacchio alla romana is a main dish of Italy. Where it comes from: Rome and Lazio. People usually eat it at lunch or dinner and on festive days. Its main ingredients are lamb. It tastes savory.

Where Abbacchio alla romana comes from

Abbacchio alla romana is one of 141 signature dishes of Italy on this map. See all dishes from Rome.

• Carbonara · Noodles & pasta · Rome

  Carbonara is spaghetti or rigatoni tossed off the heat with egg yolks, grated pecorino romano, crisp cubes of guanciale (cured pork cheek) and a lot of black pepper, so the egg turns into a silky sauce without scrambling.

• Cacio e pepe · Noodles & pasta · Rome

  Cacio e pepe is pasta, usually tonnarelli or spaghetti, tossed with grated pecorino romano and a lot of black pepper, made creamy with the starchy pasta water.

• Amatriciana · Noodles & pasta · Amatrice

  Amatriciana is a pasta sauce of guanciale, cured pork cheek, cooked with tomato, pecorino, black pepper and a little chilli, usually served with bucatini or spaghetti.

• Carciofi alla giudia · Main dish · Rome's Jewish quarter

  Carciofi alla giudia are "Jewish-style artichokes": whole Roman artichokes trimmed and fried twice in olive oil, first gently until tender and then at high heat after the leaves are opened, so they look like a golden, crisp flower.

• Porchetta · Street food · Ariccia (Lazio)

  Porchetta is a whole pig, deboned and rolled with salt, pepper, garlic, rosemary and wild fennel, then roasted for many hours until the skin is crisp and the meat moist.

• Pasta alla gricia · Noodles & pasta · Rome

  Gricia is pasta with guanciale, the cured pork cheek, pecorino romano and black pepper.

Food of Italy