Arrosticini is a traditional dish from the Abruzzo region in Italy. It consists of small pieces of lamb or mutton skewered on a stick and grilled over an open flame. This delicious and flavorful dish is popular throughout the region and is often enjoyed as a street food or at local festivals.

Arrosticini can be found in various towns and communes in Abruzzo, including Teramo, Pescara, and Chieti. These towns have a long history of sheep farming, which is why lamb or mutton is the main ingredient in this dish. The tradition of making arrosticini dates back to the shepherds who used to cook their meat over an open fire while tending to their flocks.

One of the most famous recipes for arrosticini is the “Arrosticini alla Teramana.” This recipe calls for marinating the lamb or mutton pieces in olive oil, garlic, and rosemary before grilling them to perfection. Another popular recipe is the “Arrosticini alla Pescarese,” which adds a touch of chili pepper to give the dish a spicy kick.

Arrosticini has gained recognition as a traditional agricultural product (PAT) in Abruzzo. This recognition ensures that the dish is made following specific specifications and using local ingredients. The lamb or mutton used in arrosticini must come from specific breeds, such as the Gentile di Puglia or the Sopravvissana, to maintain the authenticity of the dish.

Sources:
– “Arrosticini: la ricetta originale e le varianti regionali” – Giallo Zafferano (giallozafferano.it)
– “Arrosticini” – Abruzzo Turismo (abruzzoturismo.it)