Lamb Arrosticini are a typical product from the Apennine area, particularly from Abruzzo, in the Gran Sasso area. This is because the region of origin has always been pastoral tradition, so the meat from sheep or castrated males was consumed this way. Lamb Arrosticini are prepared by cutting the sheep meat into small pieces and placing it on a wooden skewer for a maximum length of 20 cm, which is also called "li cippe" (hence the dialectal name cippitille referring specifically to the arrosticini). A very important aspect regarding Lamb Arrosticini is the cooking, which must take place on a characteristic hearth known as "furnacella". The fire temperature must be such that it does not burn the meat or cook it too quickly, losing too much fat. Pairings: Lamb Arrosticini pair perfectly with typical red wine from Abruzzo, such as Montepulciano d'Abruzzo. Storage: Perishable product, if not consumed immediately, it is better to freeze them as soon as they are delivered.
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Lamb Arrosticini are a typical product from the Apennine area, particularly from Abruzzo, in the Gran Sasso area. This is because the region of origin has always been pastoral tradition, so the meat from sheep or castrated males was consumed this way. Lamb Arrosticini are prepared by cutting the sheep meat into small pieces and placing it on a wooden skewer for a maximum length of 20 cm, which is also called "li cippe" (hence the dialectal name cippitille referring specifically to the arrosticini). A very important aspect regarding Lamb Arrosticini is the cooking, which must take place on a characteristic hearth known as "furnacella". The fire temperature must be such that it does not burn the meat or cook it too quickly, losing too much fat. Pairings: Lamb Arrosticini pair perfectly with typical red wine from Abruzzo, such as Montepulciano d'Abruzzo. Storage: Perishable product, if not consumed immediately, it is better to freeze them as soon as they are delivered.
