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Spiducci is another term used for arrosticini which is a traditional dish of Abruzzo, a mountainous region in Italy. Based on the history of arrosticini, it was the typical meal of shepherds which they make from chunks of castrated lamb’s meat placed in skewers and cooked over a flame or hot charcoal. Other countries have their version of the Spiducci in the form of barbeques that are skewered on sticks and roasted on open brazier grills.

The advantages of Spiducci makers

The Spiducci maker includes professional stainless steel grill with skewers made from the same durable and rust-proof material. It also includes cube maker that can prepare an assortment of skewers in just a few minutes. If you plan to sell arrosticini on the curbside, you can save a lot of time and efforts with the Spiducci maker. Cutting up meat into uniformly sized chunks to be placed on skewers can be rather daunting because it has to be manually done. After preparing the barbeque, it is important to ensure that the brazier has the right temperature. The brazier is the metal receptacle where you put hot charcoal before you cover it with the grill. The right heat will ensure that your Spiducci is cooked properly; not overcooked or undercooked. The shepherds in Abruzzo are experts in Arosticini because they can grill meat to perfection using twigs and sticks.

The traditional way of serving Spiducci

The preparation of barbequed lamb is quite simple but there are techniques to ensure a tasty recipe. Chucks of lamb that are placed on skewers and alternated with bovine fat must only be cooked over charcoal because any other cooking method can ruin the traditional flavor. You don’t bake arrosticini even if you own an oven and do not care for the hassle of cooking with charcoal. Unlike the typical barbeque that most people are familiar with, arrosticini is never marinated in special sauces. Nothing is added to the meat except salt at the end of cooking time. Marinades are perfect for grilling other types of barbeques but they are not unnecessary for arrosticini. When you grill the chunks of lamb on the brazier, make sure that it does not catch fire otherwise you will be feasting on burnt meat. You have to cook the skewered meat until the outside becomes brown and crisp. Turn the skewers from time to time to ensure even cooking. Make sure not to overcook the meat so that it remains tender.

Arrosticini is best served while it is hot. The meat can be eaten straight off the skewers or it can be served with other dishes. Lamb’s meat perfectly complements other dishes. Another option is to serve the grilled meat with bread that has been dipped in extra virgin olive oil the way that Abruzzo shepherds do. The traditional meal is still served in the Italian region of Abruzzo both industrially and homemade version. It has gained a lot of popularity that is why the meat recipe is sold in largely populated areas.