Arrosticini
Typical dish from Abruzzo region.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Ristorante Pizzeria Fattoria Toccaferro
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Arrosticini's origins are humble, born from the pastoral traditions of Abruzzo. Shepherds in the Gran Sasso mountains needed a way to use every part of the sheep, and developed this method of grilling small pieces of mutton.
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Arrosticini is more than just food; it's a social experience deeply embedded in Abruzzese culture. It represents community, sharing, and the region's pastoral heritage.
Sagra Celebrations
Arrosticini are a staple at sagre (food festivals) throughout Abruzzo, particularly during the summer months. These festivals are important for celebrating local products and traditions.
Family Gatherings
Arrosticini are frequently prepared during family gatherings and celebrations, fostering a sense of togetherness and shared enjoyment.
Trabocchi Coast
Along the Trabocchi Coast of Abruzzo, enjoying arrosticini while overlooking the Adriatic Sea is a quintessential experience, combining stunning scenery with local culinary traditions.
Simplicity and Tradition
The dish's simplicity reflects the values of the Abruzzese people, emphasizing the importance of quality ingredients and traditional cooking methods.
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Simple, savory, and intensely meaty. The flavor of arrosticini hinges on the quality of the lamb and the cooking process.
The flavor is primarily that of grilled lamb, with a slight saltiness. The fat renders and caramelizes during cooking, adding richness and depth. Depending on the cut and preparation, there can be subtle differences in texture and flavor, with some arrosticini being more tender and flavorful than others. Some variations also include a bit of pepper or other spices.
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Lamb Selection
Use lamb or mutton with a good balance of lean meat and fat. The fat is essential for flavor and keeping the meat moist during grilling.
Cutting the Meat
Cut the meat into small, even cubes, roughly 1-2 cm in size. This ensures even cooking.
Grilling Technique
Use a special narrow grill called a 'canalina' designed for arrosticini. Grill over hot coals, turning frequently to ensure even cooking and prevent burning. Avoid using high flames.
Salting
Salt lightly during or after grilling. Some prefer to salt beforehand to help draw out moisture, but salting afterwards can preserve more of the meat's natural juices.
Eating
Arrosticini are traditionally eaten directly from the skewer, often accompanied by bread and a glass of Montepulciano d'Abruzzo wine.
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