Local Recipes
  • Category Meat



Portions 0



Cooking Instructions

1. In the internal lower part of “mastelo” (earthen utensil in the form of a flowerpot), we place 4-5 vine branches, cleaned and crisscross so as to create a grill. We first wash each piece of meat with water and after with the red wine, add salt and pepper and we place on vine branches. On each layer of meat that we place, we add some chopped dill.

2. Finally we add a glass of red wine, we close the utensil with baking paper or tinfoil  and make few small holes (so that the meat takes the odour of the oven).

Mastelo is an Easter dish of the local table. It is prepared in the afternoon of the Holy Saturday and is maintained in mastelo until it is all eaten.