Mutton skewers · Gutter-shaped grill
Arrosticini
Photo: Ra Boe / Wikimedia Commons · CC BY-SA 3.0
They are grilled on a long, narrow brazier called a fornacella or canala, which heats the meat while keeping the wooden sticks cool enough to hold.
Small cubes of mutton or older lamb on thin wooden skewers, grilled over charcoal and eaten straight off the stick with bread drizzled with olive oil.
Why it's made this way: Local tradition credits the shepherds of the Voltigno area on the Gran Sasso slopes, and they are listed as a traditional product of Abruzzo.
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Part of World of Street Food — 3422 dishes from 118 countries.
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