Carne arrosto di Laterza
Place of Origin
Carne arrosto di Laterza (Laterza roasted meat) is a Traditional Agricultural Food Product of Puglia consisting in a mix of lamb and sheep bred in the areas around the town of Laterza.
The meat must be strictly local, therefore coming from cattle raised in Murge hills, and it must be cooked with the use of local wood-fired ovens called "fornello a cupola". This is a type of oven with a door larger than usual so that the butcher can easily distribute the skewers. It also has an outside vent to ensure that the outflow of smoke don't come into contact with the meat.
Once the different pieces of meat are selected they are cleaned of the fat and cut into pieces.
These pieces are then inserted in stainless skewers, placing between them slices of red onion of Acquaviva delle Fonti
The meat of Laterza should be cooked in a wood-fired oven by placing the skewers in the direction of fire for about 30 minutes, then another 30 minutes directly on the fire.
The first Sunday of August the local butchers association organizes the "Sagra dell'arrosto di Laterza", which is held in Piazza Vittorio Emanuele.
This roasted meat can be paired with Castel del Monte Rosso DOCG, Primitivo di Manduria DOP and Negroamaro di Terre d'Otranto DOP.