Legal reference:
Traditional products were established by Decree-law 173/98.

Breeding techniques:
Lambs are castrated so that they can assimilate rapidly larger quantities of food. As a result, their meat develops earlier, notably in the hinder part of the animal.

Preparation techniques:
The castrato chop comes from the sheep’s leg. It is usually grilled after being seasoned with salt, garlic and rosemary. It should be medium-cooked and then sprinkled with some good olive oil. Also delicious are the castrato cutlets which can either be grilled or fried. In the latter case, cutlets are rolled in flour, beaten eggs and breadcrumbs mixed with grated parmigiano cheese.

Production area :
Throughout Romagna.

Wine matches:
Barbera Colli di Imola.

Historical and geographical information:
Sheep-farming became widespread in Romagna following the Byzantine influence. In this culture, indeed, sheep were considered more important than other animals. Mutton is still part of the traditional diet of Romagna people even though sheep-farming is not among their main economic activities. This is a consequence of the period when transhumance was very common. Shepherds who went through Romagna pasturing their flocks in uncultivated areas used to thank farmers giving them some male animals.

Related events:

Sagra della Braciola (Festival of the Mutton Chop) during Settembre Castellano - Castel San Pietro Terme, in September.