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Have you ever heard of Mannarino's Arrosticini? There's no way you haven't noticed them in front of his meat counter...
It is well known that the butcher Mannarino never sends you home hungry and is always ready to offer you the various specialities on his counter. And one, in particular, has conquered the hearts and stomachs of many with its unbeatable taste. We are talking about the arrosticino, a typical Abruzzo skewer made with lamb and grilled. The peculiarity of arrosticini is that, together with the meat, pieces of fat must be inserted into the skewers, which give the meat a special and unique flavour during cooking. Despite their simplicity, these kebabs have a long history and a specific culinary tradition that Mannarino has taken great pains to study in order to be able to present this delicacy of Abruzzo cuisine in the best possible version.
Originally called "rustolle" or "rustelle" (small roasts), it is said that arrosticini were invented in Voltigliano, a town not far from the Apennines, by two hungry shepherds who decided to cut old sheep's meat into small pieces and put them on a wooden stick and cook them over open embers. The traditional way of cooking arrosticini is to use the so-called furnacell', a special brazier on which the skewers are placed so that only the meat is on the embers, while the handle remains outside to turn and pull out the arrosticini. The meat should not be cooked over a high flame, otherwise there is a risk of drying out the meat and covering its flavour.
Arrosticini Abruzzesi are so closely linked to the local tradition that in 1930 a poem was dedicated to them. The author was Professor Ernesto De Carolis who, faithful to the dialect of Civitella Casanova, composed a sort of hymn to this product so dear to Abruzzo, arrosticino:
[/vc_column_text][vc_custom_heading text=”“J’arrestiglie de Cevetelle“
Mild is good j'arrestiglie
above four carvenillas
quande quande s'ha bbreschete
That neh 'glutte t'he magnet.
It's quesenze de jandeche:
but what study nen te deche
for arching here old women
fat the skinny ones who are flaking out.
And that nu profume spanne
That from a heart you'll siphon off a ganne.
For this thing you pick
all those who have foreseen us
Categnene i Carpenete
tante ha fiette ma nen c'ha arscete.
Trials, arrears, sizes, artaglie,
mbiveze, azzoffele, sventaglie,
but where are these additions?
Where is the taste?
It's Praetor pe li fuse,
art is for those who love it
j'arrestiglie de Cevetelle
and these quotes are like stars,
it's two things that accelerate
che sta ecche solamende.” font_container=”tag:h3|text_align:center|color:%2300582f” el_class=”titleNewsProva”][vc_column_text el_class=”textNewsProva”]
- Prof. Ernesto De Carolis, L'arrosticino, 1930 -
A product of the culinary tradition of the permanent pastoralists, it has now become one of the most popular meat dishes in Abruzzo and beyond. Like any self-respecting traditional dish, it has undergone some changes over time. The original cooking and preparation have remained unchanged, but several variations have been created to satisfy the palates of the most curious gourmets. Among the most popular are liver arrosticini (but only for the most daring!), often served with spicy sauces or truffle oil.
But whatever your taste, you can hardly get tired of tasting arrosticini and this is a clear sign that confirms the goodness of this traditional product that you can't fail to try at least once in your life.
Arrosticino has crossed all the Apennines to reach the Po Valley and Mannarino did not miss this appetising opportunity!
We are waiting for you in Milan in Piazza De Angeli 1 and in our new butcher shop in Via Carlo Tenca!
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