Capracotta celebrates its connection to sheep farming through the Pezzata, a festival dedicated to barbecued lamb and boiled sheep with herbs. This event, among the most anticipated of Molise’s summer, takes place every first Sunday in August on the picturesque plateau of Prato Gentile, attracting thousands of visitors from neighboring regions as well.
The organization of the Pro Loco of Capracotta guarantees a warm welcome and quality service, making the day a true symbol of hospitality. Participants receive a nice souvenir– a wooden fork, a bowl and an earthenware glass – as a memento of the festival.
Pezzata has its roots in transhumance, a centuries-old practice in which shepherds led their flocks between Upper Molise and Puglia. During the journey, if an animal became lame and could not continue, it became the meal of the day: “depezzato” and cooked with the simple ingredients available. Thus was born this dish, once a symbol of necessity, today a true gourmet’s delight.
In the 1960s the Capracotta Municipal Administration decided to enhance this ancient recipe through a festival, which has now exceeded 40 editions.. The dish is distinguished by the intense taste of sheep meat, influenced by the highland pastures rich in aromatic herbs, which give flavor and nourishment to the animals.
Preparation follows tradition: the meat is boiled in large pots of water for at least four hours. During cooking, it is skimmed, removing excess fat. Then salt, potatoes (which absorb additional fat), a few tomatoes are added to color the broth without making it too red, and, depending on the variants, celery, carrots, onions, and a pinch of chili pepper.
From a survival dish to a culinary specialty, Pezzata is now a symbol of Molise’s gastronomic culture, uniting taste, history and conviviality in one great feast.