Abbacchio alla Scottadito
Abbacchio chops alla scottadito arrive at the table still sizzling, golden from the grill and fragrant with rosemary. The meat is tender and juicy, with a light smoky crust that contrasts with the soft interior. They are eaten with your hands, just off the fire, so hot they 'burn your fingers.' It’s a convivial main course, often shared in Roman trattorias among laughter and glasses of red wine.
Why it matters
Abbacchio is one of the deepest symbols of Roman and Lazio cuisine, tied to the region’s pastoral traditions and the countryside surrounding the city. Chops alla scottadito embody the straightforward simplicity of the Roman table: few ingredients, an open flame, and conviviality. Even today they evoke the atmosphere of the fraschette and historic trattorias of the capital.
Origin story
The dish originates from the pastoral culture of Lazio, where abbacchio—young lamb—was one of the most common meats. The chops were quickly cooked over hot coals and eaten immediately, without cutlery, while still piping hot. Over time this rustic preparation became a classic of Roman trattorias, especially during festive and springtime lunches.
Typical ingredients
Find it in the Trouvenir app
Verified restaurants, maps and cultural context for every local dish.
Download the appExperience Abbacchio alla Scottadito on the go
Find the most authentic restaurants, learn the recipe's roots and save your food-trail in Italy.
- Verified trattorie
- Seasonal availability
- Cultural context
Free · iOS and Android · No subscription
Questions about Abbacchio alla Scottadito
What is Abbacchio alla Scottadito?
Abbacchio chops alla scottadito arrive at the table still sizzling, golden from the grill and fragrant with rosemary. The meat is tender and juicy, with a light smoky crust that contrasts with the soft interior. They are eaten with your hands, just off the fire, so hot they 'burn your fingers.' It’s a convivial main course, often shared in Roman trattorias among laughter and glasses of red wine.
Where to eat Abbacchio alla Scottadito in Rome?
Look for traditional trattorias and restaurants in the historic centre of Rome that value local products and traditional recipes.
What are the ingredients of Abbacchio alla Scottadito?
The main ingredients of Abbacchio alla Scottadito are: costolette di abbacchio, olio extravergine d’oliva, rosmarino, aglio, sale.
How much does Abbacchio alla Scottadito cost in Rome?
The price of Abbacchio alla Scottadito in Rome is typically €14–22.
Take Trouvenir with you
iOS and Android. Free with a one-time Premium option. No subscription.