Arrosticini
 | This article relies largely or entirely on a single source. (April 2024) |
 | You can help expand this article with text translated from the corresponding article in Italian. (January 2025) Click [show] for important translation instructions.
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| Type | Snack, street food |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Mutton or lamb |
Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) is a class of traditional dishes of skewered grilled meat characteristic of Abruzzo cuisine.[1] They are typically made from mutton or lamb cut in chunks and pierced by a skewer. Arrosticini 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.[2][3][4][5]
See also
[edit]
Media related to Arrosticini at Wikimedia Commons
- List of lamb dishes
- Mazzarelle
- Spiedie – an Italian-American dish descended from arrosticini
References
[edit]- ^ Il Devoto-Oli 2014. Vocabolario della lingua Italiana, edited by Luca Serianni and Maurizio Trifone, Le Monnier, 2013.
- ^ Mipaaf. List of traditional food products
- ^ "Atlante dei prodotti agroalimentari tradizionali abruzzesi" (PDF). Retrieved 7 July 2023.
- ^ "prodotti agroalimentari tradizionali Abruzzo" (PDF). Retrieved 9 January 2025.
- ^ "pat-abruzzo". Retrieved 11 January 2025.
