arrosticini
Sign in to savethumb|Arrosticini being cooked on a furnacella Arrosticini is a class of traditional dishes of skewered grilled meat characteristic of Abruzzo cuisine. They are typically made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini are cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter. It is listed as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.
Key facts
- Food.name
- Arrosticini
- Food.image
- Campo Imperatore 2009 -Ristoro Mucciante Arrosticini- by RaBoe 014.jpg
- Food.country
- Italy
- Food.course
- Secondo (Italian course)
- Food.type
- Snack, street food
- Food.main_ingredient
- Mutton or lamb
via Wikipedia infobox
Article
3 sectionsContents
- History
- See also
- References
thumb|Arrosticini being cooked on a furnacella Arrosticini is a class of traditional dishes of skewered grilled meat characteristic of Abruzzo cuisine. They are typically made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini are cooked on a brazier with a typically elongated shape, called furnacella, which resembles a gutter. It is listed as a prodotto agroalimentare tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies.
They are part of the local shepherding tradition, as it entails the consumption of mutton or sheep meat. Although their preparation became widespread throughout the region, they are originally from the area located south-east of the Gran Sasso d'Italia mountain between the provinces of L'Aquila, Teramo, and Pescara.