Abbacchio alla Scottadito
Rome, Italy
These grilled lamb chops are marinated in olive oil, rosemary, and garlic before being cooked quickly over hot coals. Traditionally served piping hot, they are meant to be eaten immediately, risking burnt fingers.
Why locals eat it
The term 'abbacchio' refers to young, milk-fed lamb, which has been a staple of Lazio's pastoral culinary tradition since Roman antiquity. The name 'scottadito' literally translates to 'burned fingers,' referring to the temptation to eat them straight off the grill.
Local tip
Skip the knife and fork; eating these chops with your hands is not only culturally accepted but actively expected by locals.
Typically made with
Lamb chops, Rosemary, Garlic, Olive oil, Lemon, Black pepper. Recipes vary — always check with the vendor if you have allergies.