Arrosticini are a class of traditional Abruzzese cuisine from the Italian region of Abruzzo.Arrosticini are typically made from castrated sheep’s meat (mutton), or lamb, cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called canala as it resembles a gutter.
Arrosticini are often accompanied by slices of traditionally home-made bread soaked in extra-virgin olive oil (pane unto) with large amounts of peperoncino in olio. The traditional beverage accompaniment is Montepulciano d’Abruzzo wine.
Traditionally, arrosticini are eaten with bare hands, pulling the meat off the skewer piece by piece using one’s teeth.