Tartare di Pecora con Malva Selvatica Sottoaceto e Maionese di Aglio Orsino

**Tartare di Pecora con Malva Selvatica Sottoaceto e Maionese di Aglio Orsino**

Tartare di Pecora con Malva Selvatica Sottoaceto e Maionese di Aglio Orsino is a refined Abruzzese dish that reimagines raw meat preparation through the lens of wild-foraged ingredients. The dish originates from the mountainous terrain surrounding L’Aquila, Italy, where sheep farming has deep historical roots. Unlike the more common beef tartare, this version uses finely chopped raw lamb (pecora), prized for its delicate, slightly gamey flavor that speaks directly to the region’s pastoral traditions.

The key components include high-quality, freshly butchered lamb, wild mallow (malva selvatica) preserved in vinegar to provide a bright, tangy counterpoint, and a creamy wild garlic (aglio orsino) mayonnaise that adds pungent, herbaceous depth. A great version is distinguished by the perfect balance of textures: the silky, cool lamb against the crisp, acidic mallow and the rich, emulsified mayonnaise. The lamb must be impeccably fresh and hand-cut to avoid a mushy consistency, while the wild garlic mayonnaise should be made with foraged leaves at peak spring season for maximum flavor intensity.

Regional variations may incorporate other wild herbs common to the Apennines, such as wild fennel or mint, depending on seasonal availability. The dish is a signature offering at **Førma** in L’Aquila, a venue praised by the guide *Where The Foodies Go* for its commitment to local, foraged ingredients. Chef at Førma has been noted for elevating Abruzzo’s cucina povera traditions into refined, contemporary plates that honor the landscape.