Agnello di Pomarance: Diversi Tagli con Asparago Verde e Bianco, Polvere di Liquirizia e Gel di Fiori di Sambuco

Agnello di Pomarance: Diversi Tagli con Asparago Verde e Bianco, Polvere di Liquirizia e Gel di Fiori di Sambuco is a contemporary Tuscan dish that celebrates the lamb of Pomarance, a small town in the province of Pisa known for its high-quality sheep farming. The dish is a signature creation at the three-Michelin-starred restaurant Arnolfo in Colle di Val d’Elsa, where it appears as part of the chef’s “Piattoriccomicificco” tasting menu. It features multiple cuts of lamb—typically including loin, rack, and braised shoulder—paired with both green and white asparagus, a dusting of licorice powder, and a bright elderflower gel.

The key ingredients highlight seasonal and regional products: spring asparagus provides textural contrast, licorice powder adds an earthy, slightly sweet bitterness that complements lamb’s richness, and elderflower gel introduces a floral, acidic lift. What distinguishes a great version is the precise cooking of each cut—the loin rosy, the rack caramelized, the shoulder tender—and the balance of flavors. The licorice must not overpower, and the elderflower gel should cut through the fat without being cloying.

Regional variations are minimal given the dish’s specific pedigree, but similar combinations of lamb with asparagus and wild herbs appear across Tuscany. Some cooks substitute fennel pollen for licorice or use a honey-elderflower glaze. However, the definitive version remains at Arnolfo, where the dish exemplifies chef Gaetano Trovato’s philosophy of elevating local ingredients through technical precision and unexpected pairings.