Valentina Macciotta

"The secret of perfectly prepared arrosticini? The meat must be of an adult sheep, the grill shouldn't be too hot so that it doesn't overdry the meat and lastly, turning them on each side only once before serving them hot with a pinch of salt! A true delicacy are those in Tana del Lupo in Farindola (PE)!"

FoodTravel Italy

"One of the best places to try the authentic arrosticini."

Daniela Traverso

"Here the arrosticini are handmade and very large. Remarkable indeed."

Joost Overhoff

"Worth a detour: The arrosticini from 'La Tana del Lupo'."

Paolo Campana

"Spectacular arrosticini."

Street Food 42

"The arrosticcini of the house, among the best in Abruzzo, for which Villa Cupoli is famous for: meat from the local breeders, cut and prepared manually, balanced between the fat and the lean, skillfully roasted on a grill with natural wooden coal."

Il Pescara

"Very good arrosticini."