The tradition of “Pecora alla callara”

The recipe for "pecora alla callara" (also called "aiju cutturo alla cottora") has ancient origins and a deep link with the transhumant pastoral tradition, which consisted in the periodic movement of herds of livestock, especially sheep, between two grazing areas , one in the plains and the other in the mountains, with the aim of providing good pasture for livestock throughout the year and carrying out commercial activities.

This practice was carried out along public roads, where sheep could graze, or along sheep tracks, i.e. grass roads marked out by the passage of livestock. The "pecora alla callara" was prepared using the ancient copper cauldron called "callara", which was hung on the fireplace chain.

Thanks to the very long preparation and cooking times, the nuances of wine and the fragrant spices, the meat became exquisite, appetizing and very tender, transforming a meat that would otherwise have been considered indigestible or unappetizing into a delicious dish.

In the past, sheep represented the only livelihood of shepherds and for this reason they were considered very precious and were often also used as a trade commodity therefore they could not present any disease or physical defect, otherwise the sheep was used for the preparation of this dish .

Today, callara sheep has become a much appreciated traditional dish and there are numerous festivals dedicated to it. Usually, the preparation of the dish takes place outdoors, during events or celebrations, mostly village events, in order to keep the ancient culinary traditions linked to transhumant sheep farming intact.

Discover the recipe for “Pecora alla callara”