Arrosticini

Known and exported to most of the world, arrosticini or rustell ‘, with many other dialectal varieties, are a real highlight of traditional Abruzzo cuisine.
Eating arrosticini for an Abruzzese is a real event convivial where family and friends gather around the embers of the fornacella, a typical Abruzzo embers created specifically for cooking arrosticino, to celebrate or simply chat and get together. Then the embers are known to be more beautiful in company!

How arrosticini are made:

• Sheep, young sheep or mutton.
• Meat cut into regular cubes of approximately 1 cm, or by hand, larger and more irregular. Much depends on personal taste.
• The skewers that create the arrosticino are made of birch wood.
• Very good are the liver kebabs, in which pieces of liver meat are alternated, cut with the same procedures as normal meat, and bay leaves, sometimes even a small slice of onion which makes everything tastier .
• Strictly cooked on the grill with the typical fornacella, an elongated brazier.
• Finally it can be further flavored, after having salted them, with the addition of oil or chilli.