 Arrosticini
Equipped with an unequaled delicacy, the kebabs of lamb or mutton, are a specialty of Abruzzo, in particular the area at the foot of Voltigno with small local characterizations, but it is still widespread in the region. It is no coincidence that is also spread beyond regional boundaries. From tasting paired with slices of bread topped with extra virgin olive oil, along with a good glass of red wine, the kebabs are really a dish that can conquer the most refined palates. Not to be missed, as as in use still in the premises more traditional, the combination with the glass of red wine diluted with soda together with this dish giò per se 'delicious that, inter alia, results to be of simple preparation. Compounds of lamb, preparing plans to cut the meat into very small pieces and fit it on spits, and then be cooked on the grill, usually using a brazier with a characteristic elongated shape. As the dishes more or less known, even the kebabs may have variations: do not miss, for example, the kebabs of liver or more, for the most demanding gourmets, have missed the kebabs of lamb not mutton, pork, turkey or even chicken variants that while not connected to the tradition of Abruzzo, except for the size of meat used, however, will satisfy even the most refined palates. | 
Europe
Italy
Abruzzo
