Arrosticini di Ovino are a typical product from the Apennine area, particularly from Abruzzo in the Gran Sasso region. This area has a long tradition of shepherding, and the meat of sheep or castrated rams was traditionally consumed in this way. Arrosticini di Ovino are prepared by cutting sheep meat into small pieces and placing them on a wooden skewer up to 20 cm long, also called "li cippe" (hence the dialect name cippitille, which specifically refers to arrosticini). A very important aspect of Arrosticini di Ovino is the cooking, which must be done on a characteristic brazier called "furnacella." The fire temperature must be such that it does not burn the meat or cook it too quickly, preventing excessive fat loss. Pairings: Arrosticini di Ovino pair perfectly with a typical red wine from Abruzzo, such as Montepulciano d'Abruzzo. Storage: Perishable product; if not consumed immediately, it is best to freeze them as soon as they are delivered.
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Arrosticini di Ovino are a typical product from the Apennine area, particularly from Abruzzo in the Gran Sasso region. This area has a long tradition of shepherding, and the meat of sheep or castrated rams was traditionally consumed in this way. Arrosticini di Ovino are prepared by cutting sheep meat into small pieces and placing them on a wooden skewer up to 20 cm long, also called "li cippe" (hence the dialect name cippitille, which specifically refers to arrosticini). A very important aspect of Arrosticini di Ovino is the cooking, which must be done on a characteristic brazier called "furnacella." The fire temperature must be such that it does not burn the meat or cook it too quickly, preventing excessive fat loss. Pairings: Arrosticini di Ovino pair perfectly with a typical red wine from Abruzzo, such as Montepulciano d'Abruzzo. Storage: Perishable product; if not consumed immediately, it is best to freeze them as soon as they are delivered.
