Agnello di Zeri
Zeri Lamb
The Zerasca sheep kept its type intact because the Lunigiana kept it isolated. Medium to large, white-fleeced, well-proportioned head and long horns, housed only in the coldest weeks and otherwise out at pasture on ground that is still wild and unpolluted, industry never having come here. The lamb is traditionally cooked al testo, in a cast-iron pot set over embers.
Designation
- Certification
- Slow Food Presidium
- Category
- Fresh meat and offal
Where it is made
Zeri, Mulazzo, Pontremoli, Filattiera, Bagnone comuni at altitudes above 800 meters, Massa-Carrara province