His Majesty the Arrosticino

The shepherds of the area between the valleys and the mountains of Gran Sasso would have "invented" the arrosticino, cutting the sheep's meat into cubes alternating with small pieces of fat to make the flavor more varied and tasty
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The production of sheep ‘s kebabs characterizes the whole regional territory, and mainly the mountain and foothills-hills.

In the past, the use of sheep for the daily feeding of shepherds and less well-off classes was linked to the culture of transhumant herding . Today, however, sheep’s kebabs are a very popular dish. Their characteristic flavor has always met the tastes of consumers and this is why it is one of the most traditional, original and identifying preparations of the Abruzzo region .

Arrosticini born in Pescara or Teramo ?
There are several historical versions concerning the origins of the arrosticini, often in contrast with each other and which respectively attribute the authorship of this tasty dish to two provinces: Pescara and Teramo.

The shepherds of the area between the valleys and the mountains of the Gran Sasso would have “invented” the arrosticino, cutting the sheep’s meat into cubes alternating with small pieces of fat to make the flavor more varied and tasty. According to the historian Francesco Avolio , the territory of origin would be that straddling the current municipalities of the Voltigno area , namely Farìndola , Villa Celiera , Civitella Casanova , Civitaquana , Catignano , and again Pianella .

Photo taken in Civitaquana (Pe) in 1930 by the Swiss scholars Paul Scheuermeier and Gerhard Rohlfs .

 

 

 

 

 

 

 

 

 

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