Costina

Costina is a traditional dish from the Abruzzo region of central Italy, particularly associated with the mountain town of Assergi and the surrounding Gran Sasso area. The name derives from the Italian *costina*, meaning “little rib,” and refers to small, bone-in lamb cutlets or chops. Its origins lie in the pastoral culture of Abruzzo, where shepherds would grill lamb over open coals, relying on simple, high‑quality ingredients.

Key ingredients for costina are young lamb ribs, extra‑virgin olive oil, fresh rosemary, garlic, salt, and black pepper. The meat is typically marinated briefly to enhance its tenderness and flavor. What distinguishes a great version is the perfect char on the outside while the interior remains juicy and pink; the fat should render to a crisp edge without burning. The seasoning must be restrained, allowing the lamb’s natural sweetness to shine.

Regional variations exist throughout Abruzzo: some cooks add a splash of white wine or lemon juice to the marinade, while others incorporate peperoncino for heat. In coastal areas, costina might be brushed with a mixture of olive oil and herbs before grilling over vine cuttings. The dish is often served with roasted potatoes or grilled vegetables.

One notable venue serving costina is Fuori le Mura in Assergi, Italia, where the dish is celebrated for its adherence to local tradition. Contributor JustUs has highlighted its authenticity, noting that the chef respects the old shepherds’ method of cooking over wood embers. This attention to simplicity and provenance makes Fuori le Mura’s costina a standout example of Abruzzese mountain cuisine.