With the word “castrato” (Castré, brasula ‘d castré) is normally indicated the castrated male sheep and the meats deriving from it. The animals designed are bred in the pastures and fed with fresh herbs, grains and cereals. Their meat is very tender, bright red coloured, with portions of fat usually very white and a slightly pungent smell.
From the culinary point of view the castrato is usually marinated with salt, garlic and rosemary, cooked in the coals of the grill and finally served with olive oil and lemon or au naturel or alternatively prepared in humid with shallot. Castrato chops are also very much appreciated, breaded with flour, beaten eggs, bread crumbs, Parmesan cheese and fried in plenty of olive oil or grilled.