Capra alla neretese

Capra alla neretese is a traditional dish originating from Teramo in Abruzzo. The dish is usually made with a combination of goat meat, tomatoes, onions, white wine, red peppers, olive oil, cloves, salt, and black pepper. The chopped onion and cloves are fried in olive oil and mixed with the goat meat that’s cut into cubes.

Once browned, the meat is deglazed with white wine. Once the alcohol evaporates, the ingredients are covered with water and simmered for about an hour. Chopped and peeled tomatoes are added to the pot and cooked for another hour. The peppers are cut into strips, fried in olive oil, drained, seasoned with salt, and added to the pot.

The dish is simmered for a few more minutes, and it’s then served piping hot. Capra alla neretese is especially popular during the Easter festivities in the region.