''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.
['' Il Devoto-Oli 2014. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier, 2013.] They are typically made from
mutton or lamb cut in chunks and pierced by a skewer. ''Arrosticini'' cooked on a
brazier
A brazier () is a container used to burn charcoal or other solid fuel for cooking, heating or rituals. It often takes the form of a metal box or bowl with feet, but in some places it is made of terracotta. Its elevation helps circulate air, feed ...
with a typically elongated shape, called ''furnacella'', which resembles a
gutter.
See also
*
List of lamb dishes
This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called ...
* ''
Mazzarelle''
*
Spiedie – an Italian-American dish descended from ''arrosticini''
References
{{Barbecue
Cuisine of Abruzzo
Lamb dishes
Grilled skewers