Arrosticini, a typical Abruzzo dish

Arrosticini are one of the most famous and loved dishes of the entire Abruzzo culinary tradition. These are skewers of sheep meat cut into cubes and skewered on a wooden skewer, which are then grilled over hot coals until they are crispy on the outside and tender on the inside.

Their origin dates back to the 19th century, when Abruzzo shepherds, during their long transhumances in the mountains, used sheep meat to prepare these skewers, which represented a quick and practical meal to consume during long journeys.

Today, kebabs have become a symbol of Abruzzo gastronomy and are consumed in all seasons of the year, both on the occasion of parties and festivals, and as a simple dish to be enjoyed in the company of friends and relatives.

The preparation of kebabs is relatively simple but requires the use of high quality ingredients and a certain skill in cutting the meat and cooking it on the grill. The mutton must be cut precisely into small cubes of uniform size, skewered on a wooden toothpick and seasoned with extra virgin olive oil, salt, pepper and rosemary before being grilled.

The roasted meats are cooked on hot embers, which give the meat a unique and irresistible flavour, as well as an irresistible aroma that attracts diners to enjoy this delicious dish.

The kebabs can be accompanied with side dishes such as homemade bread, roast potatoes or salad, while for the drink we recommend a good robust red wine, such as Montepulciano d’Abruzzo.

In conclusion, kebabs represent one of the most traditional and characteristic dishes of Abruzzo’s culinary art, which every regional cuisine enthusiast should absolutely try at least once in their life. Enjoy your meal!