Abruzzo · Voltigno plateau
Arrosticini
Abruzzese mutton skewers
Small cubes of mutton on thin skewers, grilled over embers in a long trough called the ‘canala’ and eaten by the dozen.
- Course
- Secondo piattoMain course
- Serves
- 4
- Prep
- 40 min
- Cook
- 10 min
La provenienza
Where this recipe comes from
Arrosticini are the food of Abruzzo's shepherds. Legend has it that in 1830 two shepherds of the Voltigno plateau cut up the meat of an old sheep, threaded it onto little sticks and grilled it over embers in a split gutter — hence the ‘canala’, the trough-shaped grill still used today. Another story links the small pieces to the transhumance, when shepherds driving their flocks to the coast used cuts of meat as small change for barter. Teramo and Pescara both claim them.
They are listed among Italy's traditional food products, and a request for EU protection as ‘Arrosticini d'Abruzzo’ PGI has been in preparation, but has not been granted.
- Provenance
- Documented traditionA regional tradition documented in cookbooks and local practice, with no single official text.
- Defined by
- Abruzzese pastoral tradition
- Reference
- Voltigno, Gran Sasso and the Pescara and Teramo hinterland
Ingredienti
Ingredients
Preparazione
Method
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Errori comuni
Common mistakes
- Marinating the meat: arrosticini are seasoned with salt alone.
- Cutting the meat large — the pieces are small so they cook in minutes.
Fuori dall'Italia
Cooking it outside Italy
- Mutton is the real thing; lamb shoulder is the easiest substitute outside Italy — keep the fat.
