MAIN INGREDIENTS
Also known as arrustelle or rustelle in local dialect, arrosticini are skewers made with castrato, the meat of castrated sheep, mutton, or sometimes even lamb, traditionally grilled on an elongated, charcoal-fired brazier called fornacella.
One of the most popular meat dishes of modern Italian cuisine, these skewers were once a staple of shepherds who lived in the mountainous areas of Abruzzo, prepared merely with leftover sheep meat of lesser quality. Today, arrosticini are made with well-marbled, more tender cuts mixed with hefty chunks of ovine fat, which makes them particularly succulent.
MOST ICONIC Arrosticini
View more
MAIN INGREDIENTS
Pecora al cotturo is a traditional dish originating from Abruzzo. It’s usually made with a combination of sheep, lamb, or mutton meat; onions, carrots, garlic, potatoes, tomatoes, white wine, rosemary, bay leaves, sage, parsley, salt, and black pepper.
The meat is boiled in a pot with garlic, onions, bay leaves, and rosemary. After an hour or so, the water is removed, and a mixture of white wine and water is added to the pot along with the remaining ingredients. The dish is cooked over low heat for about two hours, and once the meat starts to fall off the bones, the dish is done.
Pecora e verdure is a traditional meat dish originating from Sardinia. This humble and simple dish is usually made with a combination of mutton, mutton stock, onions, potatoes, and sun-dried tomatoes. The onions, tomatoes, and potatoes are added to the pot with cooked mutton meat and stock, and the mixture is then covered and simmered for about half an hour or until the vegetables are completely tender.
The poached meat is served with the vegetables and the broth in a wide pot so everyone can help themselves.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.