As summer arrives and the days grow longer, the desire to spend time outdoors with family and friends becomes stronger.
In this scenario, barbecues become a must, and among the undisputed stars of these summer dinners are the arrosticini (sheep swekers), or in Abruzzese dialect, “le rustelle”.
This delightful Abruzzese dish is the perfect symbol of conviviality and simplicity, and it cannot be missed during festivities such as Ferragosto (August 15th) and any festive gathering.
Arrosticini are typical of the entire Abruzzo region, but the most renowned production areas historically include the provinces of L’Aquila, Teramo, and Pescara.
The province of Chieti came to the arrosticini tradition later.
Each area may have slightly different variations, but the basic recipe remains quite similar.
Arrosticini are much more than just skewers of meat; they are a piece of Abruzzese history and tradition that perfectly blends with the flavor and conviviality of summer barbecues.
Their origin is deeply rooted in the pastoral culture of Abruzzo.
Traditionally, shepherds who spent much of their time outdoors prepared these skewers with sheep meat, an abundant and practical ingredient.
Their origin is thus linked to the need for preparing simple and quick meals during long workdays.
In the past, the use of sheep meat was also common due to practical reasons related to availability and seasonality.
Preparing arrosticini is straightforward.
To achieve perfect arrosticini, it is essential to follow some simple tips.
Make sure to use high-quality meat, only sheep, cut into uniform cubes.
Skewer the pieces of meat onto wooden sticks and cook them over the coals, on a “fornacella” (a traditional narrow grill used exclusively for arrosticini and which every true Abruzzese person has at home) at moderate heat, turning them frequently for even cooking.
A pinch of salt is all they need to enhance their unique, rustic flavor, tender and slightly crispy on the outside while remaining juicy on the inside.
This delightful combination is made possible by the alternating cubes of meat and fat on the skewers; as the fat melts during cooking, it infuses the meat with richness, creating this fantastic harmony of flavors and textures.
The “fornacella” is a fundamental element for cooking arrosticini.
It is a narrow, long grill traditionally made of wrought iron, which allows the skewers to cook evenly and maintain a consistent heat.
Turning the arrosticini on the fornacella is a real ritual.
It requires attention and precision to ensure perfect cooking.
Click on the image below to see a video featuring arrosticini and Fabrizio!
Arrosticini are wonderfully complemented by simple yet flavorful side dishes.
Traditionally, they are served with crusty bread with extra-virgin olive oil; salad or grilled vegetables.
To enhance the flavor of the arrosticini with some extra-virgin olive oil on top, it is important to choose the right wine.
Recommended pairings include: Montepulciano d’Abruzzo or Cerasuolo d’Abruzzo in summer time.
Whether it’s Ferragosto, a family gathering, or a get-together with friends, arrosticini are always a winning choice.
Their simple and quick preparation makes them perfect for outdoor cooking and sharing with everyone, young and old, who enjoy emulating the grilling skills of the adults and eating them with great appetite.
The beauty of arrosticini lies in their ability to foster conviviality, not only at private gatherings but also at local festivals, where arrosticini are celebrated as one of the most beloved forms of street food.
In conclusion, arrosticini represent much more than a simple dish: they are a culinary experience that celebrates conviviality and tradition, especially during our tours.
There is no better way to enjoy a summer barbecue than with these delightful Abruzzese skewers, which bring a touch of authenticity and flavor to every celebration and gathering.
So, prepare them with love, share them with friends and family, and let their taste and history turn every meal into an unforgettable celebration.
Today, arrosticini are widespread throughout Abruzzo and have become a symbol of regional cuisine.
They are also appreciated throughout Italy and Abroad.
In fact, as I always say during ourtours, “if I didn’t let you taste the arrosticini and you went back to your hometowns, only to meet an Abruzzese who asked if you enjoyed the arrosticini, and you responded that you didn’t even know what they were, I’d go to jail!” 🙂
Because in Abruzzo, it’s simply unacceptable not to taste arrosticini at least once.
And what about you? Have you ever tried arrosticini? If so, where? Let us know in the comments!
Ciao for now!
Fabrizio
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