Underground Lamb Roast

During my time in Bra, studying at the University of Gastronomic Sciences, experimental dining was a way of life. One morning, inspired by a renowned chef, a German and 2 Italian classmates set out to slow-roast a lamb the ancient way—buried in a fire pit. They spent hours digging a deep hole, carefully layering it with stones, wood, and embers to create the perfect underground oven. Nestled among smoldering coals, the lamb, along with herbs and vegetables, was left to roast low and slow. Eight hours later, we unearthed something truly magical: tender, smoky, fire-kissed flavors shared with 30 friends under the night sky. A feast of patience, tradition, and pure culinary joy.