Callara Sheep

The main dish of the festival, a typical dish of the Abruzzo hinterland with poor origins

Typicality

The callara sheep festival offers different typical Abruzzo's dishes to be tasted

The Pinewood

Everything is carried out inside a small pine forest that makes the environment rustic and warm

Frittelle

Another of the typical dishes that can be tasted in this festival

The Festival

The Callara Sheep is one of the typical dishes of the Abruzzo's hinterland that has been handed down for years and that this festival wants to pay homage to. Not finding in the Villa Rosa's culinary tradition a typical dish that would represent it, we rebuilt the history of our region which has always been known not only for its majestic mountains, for the blue sea, for its green pastures, but also for his much loved and praised shepherds. We thought of them and decided to honor them by offering the many tourists one of the poorest, oldest and most representative dishes of all of Abruzzo: the 'PECORA ALLA CALLARA'. Started in 2000, it soon became a fixture in the summer that brought together a large number of people. The festival is held every year at the pienta in C. Franchi street from 9th to 13th August where for five nights it is possible to eat outdoors a few meters away from the sea

The Sheep

The callara sheep recipe is presented in two variants that differ only in the presence of the sauce. The sheep are cooked in large pots, dialectally 'Callare' in fact, with the simple scents of the earth: bay leaves, rosemary, onion, carrots, celery rib, etc. ... After about three hours of cooking inside the 'callara' the sheep is moved to a pan with other scents (onion, carrot and celery) and left to cook until it is overcooked. This allows the meat, which tends to be very hard, to soften by melting all the fat, leaving, at the end of cooking, a very lean and soft meat with a typically recognizable taste. We attach for each information the Recipe

Le Frittelle

Another typical feature of the festival are the simple and ham 'frittelle'. Also called fried pizzas or “pizzonte” are one of the typical Abruzzo specialties, simple dough balls, spread and fried, whose simplicity equals goodness. Also available in two variants, simple or with ham.