CAPPELLI LUCA

In the L'Aquila highlands, in Pizzoli, Luca Cappelli raises lambs within the perimeter of Agnello del Centro Italia IGP, a denomination spanning 1,403 municipalities along the pastoral backbone of central Italy. It's a vast territory, uniting diverse landscapes under a single protected identity. The animals follow a two-phase system: first suckling, then grazing, a rhythm that imparts the lightness and consistency required by the production regulations to the meat. Each carcass is precisely classified according to the strict standards that govern the denomination and ensure its consistency. Behind this method lies an ancient practice of sheep farming that has shaped the economy and cuisine of inland Abruzzo. Cappelli translates this into a controlled production, where IGP certification serves as a guarantee, and the high-altitude territory remains the true reference: a product bearing the mark of the L'Aquila highlands and their traditional way of leading flocks to pasture.

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