Arrosticini are skewers of mutton cut into small cubes, born from the shepherding tradition of Abruzzo. They cook in a few minutes over a narrow, long charcoal brazier called the "canala" and are eaten hot, in bunches, with bread and a drizzle of oil. One thing alone separates a real arrosticino from an imitation: the meat.
What are arrosticini and where do they come from?
Arrosticini come from inner Abruzzo, in the area of the Voltigno plateau between the provinces of Pescara and Teramo. Shepherds prepared them with the meat of older sheep, cut into roughly 1 cm cubes and threaded onto a thin wooden skewer about 20 cm long. They were a humble, complete dish: protein, fire, bread. Today they are a symbol of central-Italian conviviality, the star of every summer grill.
Why are real arrosticini made with mutton?
Mutton gives arrosticini their unmistakable character: a marked, slightly gamey flavour and a fat that melts on the brazier and bastes the lean meat as it cooks. The traditional version uses sheep or castrato (castrated lamb), which is more tender and delicate. Mixed-meat versions exist, but they trade away exactly what makes the dish iconic. If the label does not say sheep or castrato, it is not the original.
How do you grill arrosticini without burning them?
Cook them over hot embers, never over open flames, for about 5 to 7 minutes, turning once. The classic tool is the canala, a long, narrow brazier the exact width of the meat so the wooden handles stay cool and do not catch fire. Salt them only at the end and serve immediately, piled in bunches. Never overcook: the fat must melt, not dry out.
Sheep, castrato or mixed: which to choose?
| Type | Flavour | Best for |
|---|---|---|
| Sheep (classic) | Marked, rustic | Authentic Abruzzo experience |
| Castrato | Delicate, tender | Refined menus, first-timers |
| Mixed meat | Milder, less typical | Wider, cautious audiences |
How many arrosticini per person?
As a rule of thumb, count 8 to 10 arrosticini per person as a starter and 20 to 30 as a main course, since each skewer weighs only about 25 grams. For a restaurant service, plan for hungry guests: arrosticini are addictive and rarely stop at the first bunch. Serve them with rustic bread, grilled vegetables and a robust red.
Frequently asked questions
Are arrosticini made of lamb or sheep?
Traditionally sheep, or castrato (castrated lamb) for a more delicate result. Young lamb is not the classic choice.
Can you cook arrosticini in the oven or pan?
Yes, on a very hot grill pan or under a high broiler for a few minutes per side, but the embers of a brazier give the authentic smoky flavour.
Where can I buy authentic arrosticini in Switzerland?
LAPA supplies restaurants and gastronomy across Switzerland with authentic Abruzzo arrosticini, with refrigerated delivery and no minimum order.
Bring authentic Abruzzo grilling to your menu
This summer, give your guests something they will remember: real mutton arrosticini, fresh and ready for the brazier. See LAPA's selection or call +41 76 361 70 21. Refrigerated delivery, no minimum order.
Last updated: 1 June 2026