Arrosticini
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''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