Abruzzo's arrosticino

Abruzzo's arrosticino

Abuzzo’s arrosticino has finally become safe from imitation thanks to the seal “Buongusto – Abruzzo’s arrosticino – established through an agreement between the Region Council (Agriculture Management), the Farmers’ Regional Association and Abruzzo’s Arrosticino Academy (A.R.A.)

This seal was conceived to protect and enhance the production of good quality arrosticini, exclusively obtained through the processing of sheep born and bred in zootechnical farms located in Abruzzo and butchered in the same area.

A regulation safeguards and protects the regional sheep farms thus guaranteeing a good quality product, which can be checked and traced from the birth of the sheep up to the consumer’s table.

Jubatti, which has always respected the tradition of good quality meat, has been assigned the processing and widespread distribution in the whole national territory.


What does the new seal coined by Abruzzo Region“Buongusto Abruzzo’s Arrosticino” exactly mean?

This typical “arrosticini” are made with care and a huge attention to the Quality, using only meat of sheeps born and breed in farms belonging to the A.R.A (Abruzzo’s farmer regional association), following the traditional sheep-farming method

We respect the ideal sequence and relation of fat and low fat parts. The presence of noble fat gives much more digestibility to the meat.

The minimun time of matury of the meats (6 days) makes them tender, juicy and much more digestible.

The meat we use for our “arrosticini” comes only from 100% sheeps  born and breed in Abruzzo


The typical,unmistakable taste, fine and smooth thanks to the right equilibrium of male and female sheeps meat, breed following the ancient traditionale breeding from Abruzzo.

The QR Code print in the label granted the maximum meat and farms traceability.i.
And it's the one and only with the brand on the stick!

History of Abruzzo's arrosticino

Arrosticini, also called “rustelle” or “arrustelle” are mutton or sheep kebabs, typical of Abruzzo’s food. The kebabs, traditionally called Abruzzo’s arrosticini, were once prepared with mutton meat, butchered directly by the transhumant shepherds who, after the mountain pasture of the herds, used to go down Abruzzo’s hills and reach the valleys conveniently eating this very tasty product of humble travelling food. In the evening, after sheltering the herds, the shepherds used to eat the scraps of the sheep butchered to prepare the previous meals.

The first information on arrosticini date back to 1890, when the definition “rustelle” or “ristelle” is written down in the transhumant shepherds’ diaries. Through time arrosticino has evolved and become a food tradition. During the Fascist age, this food is commonly referred to as typical of Abruzzo in the food processing publications promoted by the Regime.

Through years the processing of arrosticini has remained almost unvaried: mutton is cut into chunks and skewered – the wood sticks are locally called “cippe”. The meat is interspersed with pieces of fat which make it tender and flavoured. The fat, melting and sizzling on the embers, smokes the arrosticino and makes it even tastier.

How to cook and taste Abruzzo's Arrosticino

Arrosticini are traditionally grilled in the embers, without the high flame of the fire, through the special “canalina” or “fornacella”. In order to keep the natural richness of juices of the meat and to preserve its tenderness and tastiness, it is important to turn the skewers repeatedly every 4/5 minutes during the cooking and to salt the meat only at the end. Arrosticini are best accompanied by homemade bread with extra virgin olive oil and Abruzzo’s Montepulciano wine.