Meats and cured meats

Arrosticini (Abruzzo lamb skewers)

Arrosticini: Abruzzo's shepherd skewers of mutton cooked over embers

Slim wooden skewers threaded with centimetre cubes of mutton or wether, with enough fat between them to keep the meat tender and full of flavour. They come from the shepherds' cooking of the Gran Sasso and are cooked over the canala, a slim trough-shaped grill, ideally over wood embers. They are a traditional agri-food product (PAT) of Abruzzo.

• About a quarter fat, which melts onto the embers and gives off their scent
• Meat hung for three to seven days before it is cut into even cubes
• Skewers of 20-30 grams, their shade of red depending on the age of the animal

How to enjoy it. Eat them straight off the grill, pulling the morsels from the stick with your fingers. Alongside: toasted bread with extra virgin olive oil and salt, and a glass of Montepulciano d'Abruzzo.

Production areas

Abruzzo

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