The arrosticini of sheep and mutton are a classic of the oldest tradition of Abruzzo, the meat of sheep and mutton (it means the sheep normally older than six months and less than two years subjected to castration if male, if female that has not given birth) will be cut into cubes (in some areas of Abruzzo are called "li cippe") and cooked on the grill on wooden skewers. To cook them, it is absolutely necessary to use the grill, called rostelliera, which has the characteristic elongated shape of a channel; cooking in a frying pan is strongly discouraged and, even worse, in the oven, because the skewers must be cooked at a constant temperature, placed on a long space and must be able to cook in their liquid, being turned several times.
The preparation of the arrosticini is very simple and linked to the tradition of the Abruzzo region; these particular skewers are a festive occasion for young and old in the festivals and village festivals such as San Petronilla or the festival of the Sheep. The arrosticini are accompanied by bread that is not toasted but seasoned with a drizzle of extra virgin olive oil; pair the meal with a Montepulciano d’Abruzzo.
