Top 6 Abruzzese Meat Dishes

Also known as arrustelle or rustelle in local dialect, arrosticini are skewers made with castrato, the meat of castrated sheep, mutton, or sometimes even lamb, traditionally grilled on an elongated, charcoal-fired brazier called fornacella. One of the most popular meat dishes of modern Italian cuisine, these skewers were once a staple of shepherds who lived in the mountainous areas of Abruzzo, prepared merely with leftover sheep meat of lesser quality. Today, arrosticini are made with well-marbled, more tender cuts mixed with hefty chunks of ovine fat, which makes them particularly succulent. The skewers are sometimes seasoned with Mediterranean herbs, although they are more often simply generously salted to taste and then seared until almost charred. Arrosticini can be found in almost any village and town throughout the region, especially near the Gran Sasso mountain, but they are also available ready-made in numerous supermarkets. In traditional Abruzzo style, to fully enjoy the tenderness and rich flavor of grilled meat, arrosticini are served sizzling hot and are often accompanied by slices of pane unto - a crusty, homebaked sourdough bread that is grilled and drizzled with extra virgin olive oil. As for the wine pairing, arrosticini go hand in hand with a glass of Montepulciano d'Abruzzo.Expand

Capra alla neretese is a traditional dish originating from Teramo in Abruzzo. The dish is usually made with a combination of goat meat, tomatoes, onions, white wine, red peppers, olive oil, cloves, salt, and black pepper. The chopped onion and cloves are fried in olive oil and mixed with the goat meat that’s cut into cubes. Once browned, the meat is deglazed with white wine. Once the alcohol evaporates, the ingredients are covered with water and simmered for about an hour. Chopped and peeled tomatoes are added to the pot and cooked for another hour. The peppers are cut into strips, fried in olive oil, drained, seasoned with salt, and added to the pot. The dish is simmered for a few more minutes, and it’s then served piping hot. Capra alla neretese is especially popular during the Easter festivities in the region. Expand

Agnello cacio e ova is a traditional dish originating from Abruzzo. The dish is made with a combination of lamb shoulder, eggs, pecorino cheese, onions, white wine, vegetable stock, olive oil, parsley, and salt. The onions are sautéed in olive oil until translucent and then mixed with the diced and seasoned lamb. The meat is browned on all sides, and the ingredients are then covered with white wine and stock and simmered for about an hour or until the liquid has reduced. The pan is removed from the heat and a mixture of eggs and grated pecorino is stirred into the dish in order to create a creamy sauce. Agnello cacio e ova is typically garnished with parsley before serving. The dish is especially popular during the Easter festivities.Expand

Pecora al cotturo is a traditional dish originating from Abruzzo. It’s usually made with a combination of sheep, lamb, or mutton meat; onions, carrots, garlic, potatoes, tomatoes, white wine, rosemary, bay leaves, sage, parsley, salt, and black pepper. The meat is boiled in a pot with garlic, onions, bay leaves, and rosemary. After an hour or so, the water is removed, and a mixture of white wine and water is added to the pot along with the remaining ingredients. The dish is cooked over low heat for about two hours, and once the meat starts to fall off the bones, the dish is done. Pecora al cotturo is typically served with the accompanying sauce and either polenta or homemade bread on the side.Expand

Lepre alla teramana is a traditional hare dish originating from Teramo. The dish is usually made with a combination of hare thighs and back, garlic, chicken stock, anchovies, capers, pickles, rosemary, olive oil, salt, and pepper. The garlic, rosemary, and hare pieces are sautéed in olive oil until the meat is golden. It is then covered with the stock and seasoned with salt and pepper. The mixture is simmered for more than an hour over low heat. The anchovies, chopped pickles, and capers are added to the pan and the dish is cooked for a bit more until the meat is completely tender. Lepre alla teramana is served warm with the accompanying sauce.Expand

Cif e ciaf is a traditional dish hailing from Abruzzo. In order to prepare it, pork (usually cheeks and rib meat) is cut into pieces and it's browned with sautéed onions. When the meat has browned, white wine and the herbs and spices are added and the combination is simmered over low heat. Once done, the dish is served hot in the same pan it was cooked in, so that the diners can easily dip the meat (or crusty grilled bread) in the sauce. Cif e ciaf is traditionally prepared and served on the day of the pig slaughter.Expand