The Arrosticini
Appreciated both in Italy and abroad, arrosticini represent one of the peculiarities of Abruzzo's gastronomic panorama and one of the products most requested by tourists, in the region's agriturismi and restaurants.
Arrosticini are 25-30 cm long skewers of mutton cut into small cubes of about 1 cm per side. Their origin can be traced back to the pastoral traditions that have historically characterised the region and led to the widespread availability of sheep.
Arrosticini are prepared with mutton or mutton meat and are nowadays produced both artisanally and industrially. Present in restaurants as well as in butcher shops, they can be bought ready-to-cook.
Arrosticini are rigorously cooked on the grill, which contributes in a certain way to giving the meat its characteristic flavour; they are also often accompanied by slices of homemade bread or bruschetta, sprinkled with extra-virgin olive oil.
Today they are produced all over the region, with small local variations. Also called 'rustelle' or 'arrustelle', depending on the area, arrosticini are an essential and unique dish of traditional Abruzzo cuisine.
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