Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Lamb broth-style is a typical dish of Roman tradition. It is a tasty lamb-based main course, enriched with a delicious sauce made from eggs and lemon.
Put the lard in a saucepan. Add the ham and the chopped onion.
Let it brown, then add the pieces of lamb.
Season with salt and pepper and, when the lamb has browned, add the flour, about one tablespoon.
Stir and after a couple of minutes pour in a glass of white wine
When the wine has evaporated, add enough water to almost cover the lamb
Let it cook until a thick sauce forms.
Ten minutes before serving, put 2 or 3 egg yolks and the juice of one lemon in a bowl.
After whisking everything together, pour the mixture over the lamb and let it cook for 5 to 6 minutes over very low heat so that the egg thickens without curdling.
Serve the lamb piping hot, garnished with chopped fresh parsley.
Store in the fridge for a maximum of two days
Store in the refrigerator
Italia, Lazio
| Energy (kcal) | 141.13 |
| Carbohydrates (g) | 1.18 |
| of which sugars (g) | 0.92 |
| Fat (g) | 8.23 |
| of which saturates (g) | 3.21 |
| Protein (g) | 13.35 |
| Fibre (g) | 0.3 |
| Salt (g) | 0.1 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
