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Arrosticini is a “second” (second course usually consisting of meat or fish) from the Abruzzo Region of Italy. It is very similar to what Americans know as shish kabob. The dish is typically made of lamb which is cut into very smal pieces which are then pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called “canala,” a “U” shaped metal object similar to a rain gutter into which charcoals are placed.
Arrosticini are often accompanied by slices of traditionally home-made bread soaked in extra-virgin olive oil (pan unto) and by a glass or red wine. Traditionally, arrosticini are eaten with the hands, pulling the meat off the skewer piece by piece using the teeth.
Abruzzo hosts many arrosticini festivals (sagra). One famous sagra of arrosticini is held in Cermignano. A restauarant in Teramo, Strabacco Hosteria Specialità Arrosticini on the Circonvallazione Spalato serves nothing but arrosticini and bruschetta. Another restaurant, Alberone, in the frazione of Antanemuccio along the road to Ceppo) in the town of Torricella Sicura, servies arrosticini each day but Monday.
Arrosticini are produced throughout Abruzzo, both industrially and in a home-made fashion. Some people say that the best Arrosticini are made in the small village of Valle San Giovanni near the provincial capital of Teramo. Visitors to this village often stay at a guesthouse called Casale and make arrosticini for themselves as well as the guests they might be serving that lunch or dinner meal.
For their good taste and simple preparation, arrosticini are recently being discovered outside Abruzzo, thanks to a few entrepreneurs who are arranging to have them carried in large supermarkets throughout Europe and North America. Arrosticini are similar to spiedini, known in some parts of New York State as “Spiedi’s”.
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