Arrosticini

Arrosticini are a class of traditional Abruzzese cuisine from the Italian region of Abruzzo.[1] Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) are typically made from castrated sheep meat, or lamb, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called furnacella as it resembles a gutter.

Arrosticini

Type	Snack, street food
Place of origin	Italy
Region or state	Abruzzo
Main ingredients	Sheep meat
Cookbook: Arrosticini   Media: Arrosticini

Arrosticini being cooked on a furnacella

There are two main kinds of arrosticini: those made industrially, consisting of cubical chunks of meat with a side of 1 cm (1/2.5 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which the meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat. Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Castilenti, Civitella Casanova, Carpineto and Villa Celiera who were accustomed to eating even less refined food than hard sheep meat.

Arrosticini are often accompanied by slices of bread soaked in extra-virgin olive oil (pane 'onde). The traditional beverage accompaniment is Montepulciano d'Abruzzo wine. Traditionally, arrosticini are eaten by pulling the meat off the skewer piece by piece using one's teeth.