Arrosticini: The Best Italian Food No One Knows About

Food and Wine gives a "how to" for making this delicacy from the Abruzzo Region.

This article, written by Matt Colangelo, appears on Food and Wine.

Arrosticini and their meaty goodness remain off many people’s radars, likely because they come from Abruzzo, one of the biggest regions of Italy that the fewest people know about…

Apart from its eastern Adriatic coastline, which is more metropolitan, Abruzzo is a region of undomesticated hills and mountains about an hour northeast of Rome. With a third of its land set aside for parks and preserves, it has the honor of being the “greenest region of Europe,” and its cuisine reflects that with mountain food like lentils, gnocchi, lamb ragù, and other various sheep products. The most popular of those sheep products? Arrosticini.

Especially popular during the festive summer months, when people stay outside chit-chatting and noshing till the early morning, arrosticini are skinny kebabs made from castrato, the meat of castrated sheep (it’s significantly better than it sounds), and grilled on a fornacella, an elongated, charcoal-fired brazier purpose-built to fit the skewers. The width of the grills varies—you can buy them as small as three-feet wide and as big as twenty—but the depth of the grills is always 4 inches—the length of the meat on the skewer. This allows the skewer to rest on top of the metal and the slightly gamey meat of the castrato to hang directly over the coals. If the contraption were bigger, the skewers wouldn’t fit; if it were smaller, the meat would get stuck to the metal.

Making arrosticini is easy if you have the right gadgets. Read more at Food and Wine.


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