Arrosticini

Arrosticini are a class of traditional Italian skewered meat dish that is popular in the Abruzzo region. They are typically made from castrated sheep's meat, or lamb, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called a furnacella.

History

The origin of Arrosticini is tied to the shepherd culture of the Abruzzo region. The dish was traditionally prepared by shepherds as they moved their flocks across the region's pastures. The use of mutton reflects the region's strong sheep-rearing tradition.

Preparation

The meat used in Arrosticini is typically from the leg and ribs of the sheep, and it is cut into small cubes of about 1 cm. The skewers are traditionally made of iron and are as long as 40 cm. The skewers are then placed over a narrow charcoal grill, known as a furnacella, and cooked until the meat is well done. The dish is traditionally served with slices of bread soaked in the meat drippings, a practice known as scarpetta.

Variations

While the traditional Arrosticini are made with mutton, variations of the dish can be found using different types of meat, such as beef or pork. Some modern versions also include vegetables on the skewer, such as bell peppers and onions.

Cultural Significance

Arrosticini are a staple of Abruzzese cuisine and are often served at festivals and gatherings. They are also commonly found at Italian-American festivals in the United States. The dish is so popular in the Abruzzo region that there is even an annual festival, the Sagra degli Arrosticini, dedicated to it.

See Also

• Italian cuisine
• Abruzzo
• Skewer
• Furnacella
• Scarpetta