- By AbruzzoCibus
- On Sep 26, 2019
Abruzzo’s most authentic taste: arrosticini
Among Abruzzo’s culinary specialties, arrosticini are a must-try experience. They are typically made from castrated sheep’s meat (mutton), cut in small cubical chunks of 1 cm (1/2.5 inches), and pierced by a skewer. The presence of ovine fat defines their taste and tenderness.
Sheep meat arrosticini are produced throughout the entire region, although they are especially typical of the mountain and hilly area. The meat is hung and acidified after slaughter, through being kept in a refrigerating room or (during winter) in a cold place, for a minimum of 3, and up to 7 days.
Each arrosticino weights about 20-30 grams. The colour of the meat is a bright or darker red, depending on the animal’s age. Arrosticini can be seasoned with herbs and spices (chilli pepper, sage, onion), or with the addition of pork or bovine meat.
Arrosticini are cooked on a wood or charcoal grill, and are served hot. Sometimes the meat is drizzled with a mixture of oil, vinegar, and salt.
In the past, sheep meat was primarily consumed by shepherds and poorest classes living off farming. Today, instead, sheep meat arrosticini are a much-appreciated food, renowned as one of Abruzzo’s most traditional, original, and typical specialties.