Arrosticini are one of Abruzzo’s most recognisable dishes and a symbol of its pastoral history. Also known locally as arrustelle or rustelle, arrosticini are small skewers of sheep meat.
Traditionally, shepherds prepared them using castrato or mutton, often from leftover cuts. They grilled the meat over charcoal on a long, narrow brazier called a fornacella.
What began as simple shepherd food has become a staple of modern Italian cuisine. Today, producers use tender, well-marbled cuts mixed with generous pieces of ovine fat. This fat is essential as it keeps the meat juicy and gives arrosticini their distinctive flavour.
Cooks usually season the skewers only with salt. Some add sage, onion, or chilli, but simplicity remains the rule. The meat is grilled until well seared, often almost charred.
You can find arrosticini in towns and villages across Abruzzo, especially near the Gran Sasso. Supermarkets also sell them ready-made. In traditional settings, they arrive at the table sizzling hot.
How arrosticini are served
Arrosticini are often served with pane unto which is a grilled sourdough bread drizzled with extra virgin olive oil. Locals typically pair the dish with the red wine Montepulciano d’Abruzzo (don’t confuse it with the Tuscan village of Montepulciano!)
Despite changes in preparation, one tradition remains unchanged. Arrosticini are always eaten with the hands. There are also newer variations. Arrosticini di fect use liver instead of meat. Each piece is layered with bay leaf or onion to soften the strong flavour.
The origins of arrosticini remain disputed. Teramo and Pescara both claim paternity. However, most historians link the dish to shepherds from the Gran Sasso area with the likely birthplace lying between the Voltigno plateau and the borders of L’Aquila, Teramo, and Pescara.
Today, arrosticini are common throughout the region. Italy recognises them as a Prodotto Agroalimentare Tradizionale (PAT).
Simple arrosticini recipe
Ingredients
- 1 kg lamb or mutton, with fat
- Coarse sea salt
- Wooden skewers
- Fresh sage (optional)
- Onion (optional)
- Chilli pepper (optional)
Directions
- Cut the meat into small, even cubes. Include visible fat in each piece.
- Thread the cubes tightly onto skewers, alternating meat and fat.
- Season generously with salt. Add herbs or onion if desired.
- Heat a charcoal grill or barbecue. A narrow grill works best.
- Cook the skewers over high heat, turning frequently.
- Grill until well browned and slightly charred.
- Serve immediately, hot from the grill.
Eat with your hands. Add grilled bread and a glass of Montepulciano d’Abruzzo for the full Abruzzo experience.
