Arrosticini

Arrosticini are the symbolic dish of Abruzzo: skewers of lamb meat cut into small chunks, cooked on a "fornacella", a narrow and long grill typical of the region. This tradition originates from the pastures of Gran Sasso and Majella, where transhumant shepherds would cook lamb meat outdoors.

The meat must be from adult sheep (not lamb), cut into regular 1 cm cubes, alternated with pieces of fat to keep it juicy. Cooking over hot coals must be quick and the meat served piping hot, seasoned only with salt.

In Abruzzo, arrosticini are eaten everywhere: at village festivals, at butcher shops with grills, in restaurants and at home. They are purchased individually and ordered by the dozen.