The aroma of the “quinto quarto” (offal) sizzling in the pan is unmistakable: coratella, made up of lamb’s liver, heart, and lungs, is an indelible symbol of Capitoline cuisine.
Up to now, we have served it paired with artichokes, a great classic of Easter tables. With summer arriving, however, we are (temporarily) saying goodbye to coratella with artichokes and welcoming the even older coratella con cipolla: the same rustic soul, but with a new balance of flavours.
Coratella, a heart that beats Roman
In the Roman dialect, “la coratella” is the name given to the mixed offal of suckling lamb—the abbacchio—namely the heart, liver, and lungs, which are cooked together to create a dish with an intense and profoundly identity-defining flavour. It is not just a recipe; it is a tradition handed down for centuries in the kitchens of Roman grandmothers, often taking centre stage on Easter tables. Coratella di abbacchio, or lamb coratella, has a bold yet balanced flavour that tells the story of a people accustomed to making the most of every part of the animal, with zero waste and plenty of inventiveness.
Coratella con cipolla: the summer newcomer
Those who know us know this: at Pistamentuccia, we don’t like to distort tradition, but we love to give it breathing room, adapt it, and listen to what the season dictates. Artichokes, delicious and deeply Roman, are perfect in the colder months, but they aren’t available (and bòni, genuinely good) all year round. So, as spring fades into summer, we decided to bring back a recipe that is perhaps less well-known but even older: coratella con cipolla.
The sweetness of the white onion, cooked slowly until it becomes translucent and mellow, enhances the full flavour of the coratella without overpowering it. There is an almost natural harmony between these two ingredients: the offal, savoury and substantial, and the onion, which with its soft and slightly sweet character creates a perfect balance. It is one of those combinations that seem simple but tell the story of an honest, authentic cuisine.
How we prepare it at Pistamentuccia
Even in this version, we put in the exact same care and passion that we put into all our dishes. The abbacchio coratella comes from selected small farms in Lazio, while the onion—sweet, crunchy, and fragrant—is grown just a few kilometres from Bologna. Each portion is pan-tossed to order, without any pre-cooking, arriving at your table exactly as it should: hot, tender, and packed with flavour.
One dish, many variations
Coratella is a living recipe that changes from family to family, and from season to season. The version with artichokes, which for many remains the most iconic, will return to our menu when its time comes. In the meantime, we cannot fail to mention other beloved variations, such as coratella with peppers, ideal in the warmer months and perfect for those looking for a touch of colour and brightness on their plate. If you want to try it, just add our roasted peppers, which you’ll find among the summer side dishes, to the coratella on the menu.
Taste the real coratella
From today, you can find coratella con cipolla on our menu. If you love discovering authentic flavours, the kind that tell the story of a city and its people, this is the dish for you.
Aò! Nun la fa aspetta’… ‘sta coratella è ‘na coccola de quelle vere—Oi! Don’t keep it waiting… this coratella is a proper treat.
Book your table or give us a call: a bite of Rome, cooked with love right in the heart of Bologna, awaits you at Pistamentuccia.
