Arrosticini
All regions of Italy have their unique cuisine. Abruzzo is no different. However, due to its mountainous terrain that isolated the region for decades, Abruzzo has independent culinary traditions from those of nearby regions. Sure there is wine, and excellent at that, and cheese, and bread and undeniably the best pasta (more in that later)…but Abruzzo has something all other regions can not replicate: Arrosticini. They can try, but Italians know, the best arrosticini is found only in Abruzzo and specifically on a mountain top refuge or rifugio.
What is Arrosticini? Arrosticini is lamb meat cut in small cubes skewered on sticks, sometimes meat alternating with chunks of beef fat, grilled on a special grill called a furnacella. The furnacella is a long narrow grill, resembling a house gutter, that is the perfect width to roast the chunks of meat. It leaves the ends of the skewers free to be turned in order to grill the meat to perfection: crunchy on the outside, tender on the inside.
How do you eat Arrosticini? Arrosticini is served on skewers and you purchase by the skewer, general a euro a skewer. They are presented in cones or wrapped in foil, looking like a little delicious ‘meat bouquet’. Sometimes they arrive to the table in a specially made terracotta pot. They are also served with a fresh bread, like the meat, crispy crust but soft on the inside. The bread is always drenched in local, fresh, extra virgin olive oil. You eat arrosticini by pulling each tasty bite-size morsel off the skewer with your teeth, then enjoying a nice bite of olive oil soaked bread. And of course, you wash it down with our amazing Abruzzese red wine, Montpulciano d’Abruzzo.
Personal caveat. I, Kristine, do not eat lamb. But, to miss out on a mountain top arrosticini is a sin. It does not have a ‘regular lamb’ taste. It is crispy and crunchy yet tender and juicy. There is nothing in the world that tastes like it and hence the reason it is so famous.
Arrosticini is a staple in Abruzzo, but like any food, the locals know where to get the best. Just like our Abruzzo in general, the secrets of a perfect arrosticini are not readily shared. Even we don’t know if its goodness lies in the free-range sheep, the special device used to grill it, or the local experts who know how to perfectly roast the tiny cubes. Clearly it is a trifecta of amazing proportions, but ultimately, the secret is most likely the unique Abruzzese mountain air.
We are happy to share our special Abruzzo Culinary Secrets with our tour guests and travel agent clients. Contact us for your custom Abruzzo holiday at The Conciergist.com.
