After WWII, Mutton Fell Out Of Favor In The U.S. Can It Make A Comeback?

When D'Abruzzo opened its first food kiosk in New York City's Bryant Park a few years ago, I dashed over to taste the Italian mountainous region's trademark mutton arrosticini and capture photographic proof of its existence in America, as this is not a dish often seen on our shores.

Thanks to D'Abruzzo, hundreds, maybe thousands, of Americans would be able to sample the region's savory, salted, grilled sheep-meat-on-a-stick that is cooked with passion in Abruzzo, on its own specialized grill, called la furnacell.

Moments after posting photos of D'Abruzzo's arrosticini and its menu on Facebook, responses from Abruzzese friends and family came flooding in. They were excited. Proud.

One of us — in Manhattan!

They were also uniformly thrown into a state of irascibility over one unforgivable sin.

"They use lamb, not mutton!" venomously typed my Abruzzese friend, Ugo Budani, from 4,000 miles away. "There can be