Abruzzese Arrosticini: the definitive guide to the true street food of Abruzzo.
If there is a dish that represents the soul of Abruzzo in the world, it is undoubtedly the arrosticino.
But beware: don’t just call them “skewers”.
For us Abruzzese, arrosticini are a sacred ritual that smells of embers, conviviality and pastoral tradition.
Whether it’s a Sunday lunch or the classic Ferragosto barbecue, every occasion is right to light the fornacella.
Today there are many variants, but the rule is one: true arrosticini are exclusively made from sheep meat.
In recent years liver versions (often with the addition of onion and chili) or lamb arrosticini have also become popular, but the classic arrosticino, the one that made history between Villa Celiera and the neighboring towns in the heart of the Gran Sasso, remains unsurpassed.
The meat must have the right balance between lean and fat, fundamental to keep the arrosticino juicy during cooking.
Preparation is an art. There are two main ways to make them:
Cubed: special “cubes” are used where slices of meat about a finger thick are layered with fat.
Once filled, the skewers are inserted and cut following the grooves. It’s a quick method that guarantees uniform skewers.
3. Hand-cut: the cubes of meat and fat are cut and threaded one by one by hand.
This technique requires a lot of patience, but the result is a more rustic arrosticino and, according to many experts, decidedly tastier.
To cook them properly you need the canala (or fornacella), a narrow long brazier designed specifically to accommodate the length of the skewers, leaving only the wood out so you can turn them easily without burning yourself.
The meat is salted strictly during cooking and does not require other seasonings, except perhaps a touch of chili for those who like strong flavors.
In Abruzzo there is an unwritten commandment: “n v’azzardete a usa’ la forchetta!”.
Arrosticini are eaten exclusively by pulling the meat with your teeth directly from the skewer.
They must be served piping hot, often wrapped in foil to maintain their temperature, accompanied by rustic bread with extra virgin olive oil (the legendary bruschette) and a good glass of Montepulciano d’Abruzzo.
Calories 58 approx per arrosticino