I was fortunate to work with a butcher trained in Germany. It was amazing to see him break down a carcass. He had the precision of a surgeon knowing where the natural breaks were in the meat. I’ll have to look him up for crash course on butchering a sheep for arrosticini.
Arrosticini is one of the best (almost best of the best) meat dish on earth I have ever tried. When I visited Lanciano, I had one, and I bought the “cubo” and brought back to Japan, because that was so impressive. One difficulty here in Japan is the availability of appropriate sheep meet, but anyway, I must challenge to make Arrosticini by myself before I die ! Gracie Mille per suo video bellissimo 🙏
I've visited Abruzzo so many times and I've never missed an opportunity to eat Arrosticini. It's absolutely delicious and I only got to see the cooking process. Bravo!
That's wonderful to hear! 🍢😄 Arrosticini are indeed a delicious specialty. Thank you for appreciating the cooking process. Stay tuned for more mouthwatering recipes! 🇮🇹👨🍳
We love hearing native Italian speakers! I don't speak much Italian, but it doesn't take a genius to tell he is passionate about his craft. Don't be afraid to talk in your native tongue and translate for us
This a special Vincenzo video. The amount of care and precision in creating these is astounding. Its great to see a tradition at work, its a very valuable experience.
hey vincenzo! we south korea has similar dish, lamb skewers eat with cumin, sesame, salt, red pepper powder Inspired by Chinese cuisine, here China refers to the Qing Dynasty, or Manchuria (not modern china) original chinese (han chinese) don't eat lamb skewers always get excited to discover these interesting cuisines
Thank you so much! 🙌🍢 I'm thrilled that you enjoyed the arrosticini video. Stay tuned for more delicious recipes on Vincenzo's Plate. Bravo to you too! 👨🍳😊
I love arrosticini and have it a few times on every visit to Abruzzo. I make it at home in USA but I cannot get sheep, only lamb. It is good, but I really prefer the sheep/mutton. I also eat the liver and onion skewers when in Abruzzo. SO GOOD! Love your videos!!
Thank you for your support! It's great to hear that you enjoy arrosticini. Lamb is a good substitute, but if you ever get the chance to try it with sheep, it's even better! 🐑🔥👌
That was very interesting Vincenzo, really enjoyed watching it. My wife is Japanese and we often make Yakitori on our WEBER Go-Anywhere charcoal bbq. I cut myself 2 pieces of tri-angular aluminium to size and space them so I can place the skewers with the meat neatly over the charcoal but not contacting the grill. So instead of chicken gizzards, hearts etc. we use lamb (sheep) next time. By the way in Japan we also only used salt on the skewers with a bit of sake out of a spray bottle, Carl
I love arrosticini. We had arrosticini in a small family restaurant near Casoli in Abruzzo with other cured meat in the charcuterie board and of course Abruzzo vinos. Delish! It was winter time and they were grilling it inside the restaurant using hair dryer as fan to keep charcoal brisket glowing to grill them. Fascinating the way they packed, skewered and cut and pushed by the machine! Perfecto very “ high tech” LOL I need to go snd see this place ! I see them served after grilling in a special clay pitcher laying sideways to keep them warm . Similar to the one you have on the table. I will buy it next time. Question: is it okay to freeze the meat to store ? Or not? Thank you for sharing.
I'm glad you enjoyed the arrosticini experience in Abruzzo! Freezing the meat is perfectly fine for storage, just make sure to thaw it properly before grilling. Buon appetito! 🍢❄️
Though I love the Italian cucina, I think I would prefer this, because for some reason I quite vehemently dislike the taste of sheepsmeat, but I absolutely love Lamb!! ❤🔥 < I used to go to this Shoarma (Shawarma) place, to a round off a nice night of clubbing for example. Sometimes during the (weekend) day as well. My absolute favorite dish was Lamb-Shoarma, with very little seasoning (spices and salt). No garlic- or red-sauce needed! It was melt-in-your-mouth perfect... ...until I ordered a plateful and cringed at the taste! So I asked the proprietor if he recently changed his meat supplier. To which he answered an astonishedly "Yes, how did you know?" I told him could taste it (and smell it)! I told him he should find another supplier, cause this one was ripping him off! Cause if THAT was lamb, it was from a very old lamb... at least several years old by the taste and the chewiness of it. 🤢> And cumin always gives a very interesting twist to the meat. I even sometimes put it in my pasta ragu or on my pizza! Delicioso!! 😋🤌
wow amazing. we also make these in greece with pork/chicken or kebabs but not with this technique, very interresting. we usually do it the second way just with hands. i have also seen the same type of bbq here in greece
Love the video vincenzo love your content your a amazing and fantastic RUclipsr the arrosticini looks very yummy your videos are the greatest and the coolest I love watching them
Hey Vincezo,here in Greece we make sheep souvlaki with slightly bigger pieces of meat and a sheep spit type with even bigger pieces of meat called kontosouvli
@@vincenzosplateSouvlaki is made of pork, arrosticini is equivalent to "provatina", the old animal. Come to my village and i will get you to eat good.
We have this in Greece too. We called it Kalamakia which is basically a meat 🍖 on a stick we have them with pork or chicken 🐔 if you don't like the pig 🐷 meat or sheep as well !!!.
there's quite similiar dish in Bantul, a region in Indonesia, called "Sate Klathak". Made from goat meat. Seasoned not only with salt, but with lil bit of garlic and shallots. It's served with curry-like broth and steaming hot rice. It's much different than renowned sate from indonesia which seasoned with sweet soy sauce.
I brought a pack of arrosticini back to the UK from Pescara and ruined them. I'd bought what I thought was a cool mug at the airport shop, thinking I'd use it for tea, but the lady at the counter told me it was to keep the arrosticini sheep skewers warm. So obviously I needed to buy a pack of arrosticini, too! But I wrongly assumed they would be semi-processed foods! Pre-seasoned and other flavours, so I didn't bother salting the first batch until after I'd started eating. I seasoned them after and it was too late. The second batch I was even more criminal, and marinaded them! I wish I'd seen this video before I'd cooked them. Now I have such greater respect for what I'd so casually bought, and will do things properly next time.
Got it, straight to the point! 👊🍝 I appreciate your feedback. Don't worry, more authentic cooking videos coming your way! Stay tuned for delicious recipes, no reactions involved! 👨🍳✨
wow that looks delicious for sure and I'm really hungry to see this... an Italian style kebab 😁😁 speaking of which, Chef Brian just recently upload his carbonara ready for review 😁😁
The yellow cord he cut out of the neck isn't a nerve. It's big tendon called the nuchal ligament. It connects the back of the skull to the spine to help support the animals head. All mammals have this.
In Brazil, in many places, it is known as "churrasquinho de gato" (cat barbecue, but it's not made with cats 🤣🤣🤣). There are many variations with chicken, pork, ground beef and even one, which mixes several types of meat with vegetables, which we call sacolão.
Facts! Meat on a stick is basic human food since neanderthal times, but there are many many variations. Always say yes if someone offers meat on a stick 😂
Vincenzo, which are my arrosticini? They would be the first ones.... Thank you very much, Vincenzo for sharing your making me very hungry video with us. Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you from the Swiss Kitchen Dummy.
No, vabbé! 😭😭😭😭😭😭😭 Me sto squajando in bavaaaa! 🤪🤪🤪🤪🤪🤪🤪 E siccome che so' romano, a noartri, quando vediamo certi capolavori, solitamente ce scappa un: MALIMORTACCI TUAAAAAAA! 🤣🤭🤭🤭🤭 CRIBBIO, che voglia!
Is it mutton or sheep? THE DIFFERENCES BETWEEN MUTTON, LAMB AND GOAT MEAT The Oxford dictionary defines lamb as 'a young sheep', or 'meat from a young sheep', while mutton is defined as 'meat from a fully grown sheep'. Meat from a sheep between the ages of one month and one year is served as lamb, while sheep older that one year is served as mutton.
You're absolutely right! Lamb refers to the meat of a young sheep, typically under a year old, while mutton refers to the meat of a fully grown sheep. This distinction is important as the age of the sheep can affect the tenderness and flavor of the meat. It's always good to know these details when cooking and enjoying different types of meat. Buon appetito and happy cooking! 🍖🇮🇹👌👏
La pecora intera potrebbe essere più difficile da trovare, ma prova a cercare nei mercati specializzati o dai fornitori di carne locali. In bocca al lupo! 🍀🐑
I don’t understand why use wooden skewers after all the time and effort put in the meat. Just visit any middle eastern country and they’ll give you stainless Steele skewers. They don’t burn and can hold up under fire.
Perché gli arrosticini sono da asporto, gli spiedini in acciaio hanno sicuramente un costo e pensa alle feste di paese, ci sarebbero molte persone che potrebbero usarli per fare del male al prossimo..E quasi nessuno li conserverebbe o li riporterebbe indietro, nella spazzatura ci finirebbe l'acciaio. Ah, ma non sono di legno, sono di bambù! L'hanno appena detto.. Il bambù è sostenibile perché cresce di un metro in pochi giorni..
@@emme5768 L’argomento seconds cup le persone si fan o male durante un festival per aver usato spiedini di metallo è irrazionale. Perchè nessuno chef permetterebbe che i propri utensili vengano utilizzati in questo modo. Secondo la tua logica, anche le persone possono farsi male usamdo gli spiedini di bambù. Se caduto nelle mani sbagliate. Ribadisco la mia affermazione secondo, cui l’uso di spiedini di legno o bambù è un prodotto inferiore e problematico per la cottura a lungo termine.
@@shiftstart Allora ci siamo fraintese: anch'io sono dell'idea che quelli in acciaio sono migliori, infatti i miei li hanno a casa. Su una cosa siamo d'accordo: sarebbero da usare per mangiare sul posto e non da portare a casa o da mangiare per strada, così tornano subito nelle mani degli chef e non finiscono buttato. Io pensavo che tu fossi contraria agli spiedini di "legno" perché preoccupata che si possono abbattere alberi per farli, ma se sono di bambù il pericolo di disboscare per motivi futili non esiste. Fidati che esistono tante persone stupide capaci di giocare in modo pericoloso con gli spiedi in metallo. Con quelli di bambù no perché sono fragili. Ho visto personalmente un signore scherzare con un taglierino rischiando di ferire la figlia e gli amici di quest'ultima all'uscita da scuola, e il gruppo di giovani che indietreggiava spaventato.
![Jack Harlow - Hello Miss Johnson [Official Music Video]](http://i.ytimg.com/vi/Q86_nlRoIGw/mqdefault.jpg)
I LOVE watching a great butcher at work! His knife skills and knowledge are amazing! How he created the Arrosticini was almost magical! What fun!!
He’s a Pro and an artist! He loves his job
😢
I was fortunate to work with a butcher trained in Germany. It was amazing to see him break down a carcass. He had the precision of a surgeon knowing where the natural breaks were in the meat. I’ll have to look him up for crash course on butchering a sheep for arrosticini.
Los he probado en San Valentino en mi visita en 2017 y son un manjar!!!! Gracias por compartir !!!!
Not baaaad! Love it when you visit the great spots in Italy. They have so much pride in their amazing food!
Oh you’re absolutely right! We’re super proud!
Arrosticini is one of the best (almost best of the best) meat dish on earth I have ever tried.
When I visited Lanciano, I had one, and I bought the “cubo” and brought back to Japan, because that was so impressive.
One difficulty here in Japan is the availability of appropriate sheep meet, but anyway, I must challenge to make Arrosticini by myself before I die !
Gracie Mille per suo video bellissimo 🙏
che bello pensare ad un giapponese che prepara i suoi arrosticini dall'altra parte del mondo, mi sento orgoglioso! love from abruzzo!
I've visited Abruzzo so many times and I've never missed an opportunity to eat Arrosticini. It's absolutely delicious and I only got to see the cooking process. Bravo!
That's wonderful to hear! 🍢😄 Arrosticini are indeed a delicious specialty. Thank you for appreciating the cooking process. Stay tuned for more mouthwatering recipes! 🇮🇹👨🍳
We love hearing native Italian speakers! I don't speak much Italian, but it doesn't take a genius to tell he is passionate about his craft. Don't be afraid to talk in your native tongue and translate for us
Well said my friend! Gabriele is super passionate and he always makes Arrosticini with love! ❤️
Beautiful people, beautiful food!!
thank you a lot!
This a special Vincenzo video. The amount of care and precision in creating these is astounding. Its great to see a tradition at work, its a very valuable experience.
hey vincenzo! we south korea has similar dish, lamb skewers eat with cumin, sesame, salt, red pepper powder
Inspired by Chinese cuisine, here China refers to the Qing Dynasty, or Manchuria (not modern china)
original chinese (han chinese) don't eat lamb skewers
always get excited to discover these interesting cuisines
Super interesting!
Great job.... I'm hungry, now. For sure I will try to cook it, when the next barbecue season starts. Thank you so much for this episode, Vincenzo! 😋
I’m sure you will love these ones 😍 they’re to die for 🤤
This is crazy!! I just visited Ortucchio five days ago and was treated to this wonderful dish
Wow that’s awesome 😍
Vince! This is the best arrosticini video to date. Bravo!
Thank you so much! 🙌🍢 I'm thrilled that you enjoyed the arrosticini video. Stay tuned for more delicious recipes on Vincenzo's Plate. Bravo to you too! 👨🍳😊
Never came across this dish before. Thank you so much for another discovery and giving us great education Vincenzo!
It’s a pleasure, as always! Hope you’ll be able to try these one day
@@vincenzosplate Yes would love to try, they look absolutely gorgeous and no doubt taste lovely too!
same man. wasn't familiar with this dish until now.
You took me back to childhood. My mouth is watering!
oh this is awesome 🥰
I loved these during Christmas time in Italy!
Abruzzo has amazing sausage as well. I had the best sausage of my life a few weeks ago there in Ornano Grande
Sounds great!
I love arrosticini and have it a few times on every visit to Abruzzo. I make it at home in USA but I cannot get sheep, only lamb. It is good, but I really prefer the sheep/mutton. I also eat the liver and onion skewers when in Abruzzo. SO GOOD! Love your videos!!
Thank you for your support! It's great to hear that you enjoy arrosticini. Lamb is a good substitute, but if you ever get the chance to try it with sheep, it's even better! 🐑🔥👌
Abruzzo is one of my favorite place in Italy.
Wow this is great to hear 😍
That was very interesting Vincenzo, really enjoyed watching it. My wife is Japanese and we often make Yakitori on our WEBER Go-Anywhere charcoal bbq.
I cut myself 2 pieces of tri-angular aluminium to size and space them so I can place the skewers with the meat neatly over the charcoal but not contacting
the grill. So instead of chicken gizzards, hearts etc. we use lamb (sheep) next time. By the way in Japan we also only used salt on the skewers with a bit
of sake out of a spray bottle, Carl
Master with a knife. Master with the meat. Wow!
Thank you so much for the kind words! 😄🙌 I'm glad you enjoyed the knife skills and meat preparation. Stay tuned for more culinary mastery! 👨🍳🔪✨
I love arrosticini. We had arrosticini in a small family restaurant near Casoli in Abruzzo with other cured meat in the charcuterie board and of course Abruzzo vinos. Delish!
It was winter time and they were grilling it inside the restaurant using hair dryer as fan to keep charcoal brisket glowing to grill them.
Fascinating the way they packed, skewered and cut and pushed by the machine! Perfecto very “ high tech” LOL
I need to go snd see this place !
I see them served after grilling in a special clay pitcher laying sideways to keep them warm . Similar to the one you have on the table. I will buy it next time.
Question: is it okay to freeze the meat to store ? Or not?
Thank you for sharing.
I'm glad you enjoyed the arrosticini experience in Abruzzo! Freezing the meat is perfectly fine for storage, just make sure to thaw it properly before grilling. Buon appetito! 🍢❄️
Bel video Vincenzo. Da pescarese non so quante volte avrò mangiato arrosticini, ma non avevo mai visto la preparazione. Keep goin 🤟
grazie mille Giuseppe! Fare gli arrosticini è un arte e mangiarli un piacere!
@@vincenzosplate nient’altro da aggiungere 🤟
Perfetto!! 😋💚🤍❤️🇮🇹💚🤍❤️
Sono buonissimi 😍
We have the same dish here in Morocco, Lamb skewers with cumin and salt 😋
Super interesting!
Though I love the Italian cucina, I think I would prefer this, because for some reason I quite vehemently dislike the taste of sheepsmeat, but I absolutely love Lamb!! ❤🔥
< I used to go to this Shoarma (Shawarma) place, to a round off a nice night of clubbing for example. Sometimes during the (weekend) day as well.
My absolute favorite dish was Lamb-Shoarma, with very little seasoning (spices and salt). No garlic- or red-sauce needed! It was melt-in-your-mouth perfect...
...until I ordered a plateful and cringed at the taste! So I asked the proprietor if he recently changed his meat supplier. To which he answered an astonishedly "Yes, how did you know?"
I told him could taste it (and smell it)! I told him he should find another supplier, cause this one was ripping him off!
Cause if THAT was lamb, it was from a very old lamb... at least several years old by the taste and the chewiness of it. 🤢>
And cumin always gives a very interesting twist to the meat.
I even sometimes put it in my pasta ragu or on my pizza! Delicioso!! 😋🤌
😄😄👍👍
beautiful! all of it! grazie Vincenzo!
Thank you so much! 😄🙌 I appreciate your kind words and support. Stay tuned for more beautiful and delicious recipes! Grazie mille! 🍝👨🍳✨
Oh my goodness. Just delicious.
So good! they're to die for!
Have you ever tried them?
Those professional moves cutting up the meat are mesmerizing.
I just want to go to Abruzzo, Italy and eat this, yamm!
Thank you! Abruzzo is a culinary paradise. If you ever get the chance to visit, you'll experience the true flavors of Italian cuisine. 🇮🇹🍽️😋
Excellent! I really enjoyed that Vincenzo. Thank you.
I’m really glad you enjoyed this video!
Fantastic video. Thank you!
PLEASE ANSWER ME, how can I have outdoor barbeques without getting into trouble for creating smoke?
Definitely going to have to try this! 😋
They’re to die for 🤤🤤
wow amazing. we also make these in greece with pork/chicken or kebabs but not with this technique, very interresting. we usually do it the second way just with hands. i have also seen the same type of bbq here in greece
Well this technique I think is only made in Abruzzo
Love the video vincenzo love your content your a amazing and fantastic RUclipsr the arrosticini looks very yummy your videos are the greatest and the coolest I love watching them
Many many thanks my friend! Have you ever tried Arrosticini? 😋
@@vincenzosplate no but I will
grazie da Germania- nice your channel grew so much!
Oh many thanks 🙏🏻 thank you for the support!
Hey Vincezo,here in Greece we make sheep souvlaki with slightly bigger pieces of meat and a sheep spit type with even bigger pieces of meat called kontosouvli
Quality foods from Greece !!!.
Oh yes I know Souvlaki very well, they’re really good, but I prefer Arrosticini from Abruzzo 😂
This is equivalent of provatina
@@vincenzosplateSouvlaki is made of pork, arrosticini is equivalent to "provatina", the old animal. Come to my village and i will get you to eat good.
We have this in Greece too. We called it Kalamakia which is basically a meat 🍖 on a stick we have them with pork or chicken 🐔 if you don't like the pig 🐷 meat or sheep as well !!!.
Oh yes I’m Greece you have many types of skewers, I love them all!
These ones are made with mutton and they’re too good
there's quite similiar dish in Bantul, a region in Indonesia, called "Sate Klathak". Made from goat meat. Seasoned not only with salt, but with lil bit of garlic and shallots. It's served with curry-like broth and steaming hot rice. It's much different than renowned sate from indonesia which seasoned with sweet soy sauce.
I'm so jealous! I need that cubo!
I brought a pack of arrosticini back to the UK from Pescara and ruined them. I'd bought what I thought was a cool mug at the airport shop, thinking I'd use it for tea, but the lady at the counter told me it was to keep the arrosticini sheep skewers warm. So obviously I needed to buy a pack of arrosticini, too!
But I wrongly assumed they would be semi-processed foods! Pre-seasoned and other flavours, so I didn't bother salting the first batch until after I'd started eating. I seasoned them after and it was too late. The second batch I was even more criminal, and marinaded them! I wish I'd seen this video before I'd cooked them. Now I have such greater respect for what I'd so casually bought, and will do things properly next time.
This is what I follow you for. Not reaction videos.
Got it, straight to the point! 👊🍝 I appreciate your feedback. Don't worry, more authentic cooking videos coming your way! Stay tuned for delicious recipes, no reactions involved! 👨🍳✨
Good work, good analysis 👍👍
Glad you think so!
Ho appena finito il pranzo della domenica ed ho DI NUOVO fame, mannaggia a te Vincenzo! 😂
Hahahaha ops 🤭 mi dispiace tanto (non è vero 😂😂😂
wow that looks delicious for sure and I'm really hungry to see this... an Italian style kebab 😁😁
speaking of which, Chef Brian just recently upload his carbonara ready for review 😁😁
That’s not kebab my friend 😁
Street Food is generally amazing no matter where you go.
My great grandparents (all 4) on my mother's side, were born in Riano, Abruzzi
Lamb shoulder I use love the flavour 😋
Damn, now I’m hungry!
The yellow cord he cut out of the neck isn't a nerve. It's big tendon called the nuchal ligament. It connects the back of the skull to the spine to help support the animals head. All mammals have this.
Bravo
Grazie 🙏🏻
In Brazil, in many places, it is known as "churrasquinho de gato" (cat barbecue, but it's not made with cats 🤣🤣🤣). There are many variations with chicken, pork, ground beef and even one, which mixes several types of meat with vegetables, which we call sacolão.
Arrosticini é bem diferente de espetinho, e mil vezes melhor
Many places around the world have their own skewers 😋
@@jeffpenus9201 rubbish
Facts! Meat on a stick is basic human food since neanderthal times, but there are many many variations. Always say yes if someone offers meat on a stick 😂
Yum, so it's mutton.. Could I make this with Goat meat too? (Jamaican parents, we LOVE our goat meat...) Looks absolutely delicious!
Well you can experiment, but the real Arrosticini are only made with mutton
as an abruzzese
i approve
Great.
Grazie Matti!
Try the Uzbek shashlik, similar but different!
Yes you’ve to 🤤
Vincenzo, which are my arrosticini? They would be the first ones....
Thank you very much, Vincenzo for sharing your making me very hungry video with us.
Greetings to Suzanne, to Sebastian, to your families in Italy and in Australia and to you from the Swiss Kitchen Dummy.
You absolutely need to try Arrosticini soon my friend! They’re just too good 🤤
Frechete😋👌
🥰😋😋😋
Vincenzo pls take a look at Chef Brian Tsao carbonara video he just made one today!
I’ll check it out!
In Puerto Rico they call these Pinchos and mainly use chicken and pork.
Oh wow interesting!
Never knew that there is a difference in taste between lamb and sheep.
Isn't it surprising? Lamb tends to be more tender and mild, while sheep (mutton) can have a stronger flavor.
No, vabbé! 😭😭😭😭😭😭😭
Me sto squajando in bavaaaa! 🤪🤪🤪🤪🤪🤪🤪
E siccome che so' romano, a noartri, quando vediamo certi capolavori, solitamente ce scappa un: MALIMORTACCI TUAAAAAAA!
🤣🤭🤭🤭🤭
CRIBBIO, che voglia!
I've had lamb before but not since I developed my stomach condition. I wonder if sheep would make me sick
Definitely give it a try and let me know how it all goes.
In Indonesia, we call "sate kambing"...
oh wow this is interesting!
Is it mutton or sheep?
THE DIFFERENCES BETWEEN MUTTON, LAMB AND GOAT MEAT
The Oxford dictionary defines lamb as 'a young sheep', or 'meat from a young sheep', while mutton is defined as 'meat from a fully grown sheep'. Meat from a sheep between the ages of one month and one year is served as lamb, while sheep older that one year is served as mutton.
You're absolutely right! Lamb refers to the meat of a young sheep, typically under a year old, while mutton refers to the meat of a fully grown sheep. This distinction is important as the age of the sheep can affect the tenderness and flavor of the meat. It's always good to know these details when cooking and enjoying different types of meat. Buon appetito and happy cooking! 🍖🇮🇹👌👏
Saluti dall’ Inghilterra, sai per caso dirmi se la bestia deve essere femmina o maschio?
Ahahaha che personaggio il signor pompa veramente un mito, tradizione e qualita'❤ video top come al solito vinz video epico!!!😁😁🙌🫶
100th comment.
👏👏👏🥳
Unfortunately mutton meat is ompossible to find in the US. Only lamb.
Lamb would probably be better anyway, as mutton is from much older sheep. To achieve the same caramelization you'd have to dry brine it.
I just wonder how the Americans will screw up this recipe...maybe with ketchup, or with cream😎😎😎
Oh mamma Mia 🤦🏻♂️ please nooo
That is a meat lollipop sign me up!!
Hahaha meat lollipop 😂😍
Seems like ćevapi for Yugoslavs
Try the lamb. It's the best in the city.
Well arrosticini are made with sheep meat, not lamb! But I know lamb is extremely delicious
@@vincenzosplate it's a godfather movie reference lol
It's called mutton...lamb up to one year hoggett one t two years.. after that mutton..
Yes that's correct!
I saw a video where Sicilians eat this but using horse meat
Those are not Arrosticini!
Arrosticini are only made with mutton
@@vincenzosplate ok I understand but it looks kinda like that
@@vincenzosplate what is the horse meat kabob called ?
YUK! Poor horse.
Mangia, mangia, you too t'in anyway
Ma a do la trovo la pecora intera? Perché di sicuro al Coal di San Valentino non c’è 😂
La pecora intera potrebbe essere più difficile da trovare, ma prova a cercare nei mercati specializzati o dai fornitori di carne locali. In bocca al lupo! 🍀🐑
I don’t understand why use wooden skewers after all the time and effort put in the meat. Just visit any middle eastern country and they’ll give you stainless Steele skewers. They don’t burn and can hold up under fire.
Perché gli arrosticini sono da asporto, gli spiedini in acciaio hanno sicuramente un costo e pensa alle feste di paese, ci sarebbero molte persone che potrebbero usarli per fare del male al prossimo..E quasi nessuno li conserverebbe o li riporterebbe indietro, nella spazzatura ci finirebbe l'acciaio.
Ah, ma non sono di legno, sono di bambù! L'hanno appena detto.. Il bambù è sostenibile perché cresce di un metro in pochi giorni..
@@emme5768 L’argomento seconds cup le persone si fan o male durante un festival per aver usato spiedini di metallo è irrazionale.
Perchè nessuno chef permetterebbe che i propri utensili vengano utilizzati in questo modo.
Secondo la tua logica, anche le persone possono farsi male usamdo gli spiedini di bambù. Se caduto nelle mani sbagliate.
Ribadisco la mia affermazione secondo, cui l’uso di spiedini di legno o bambù è un prodotto inferiore e problematico per la cottura a lungo termine.
@@shiftstart Allora ci siamo fraintese: anch'io sono dell'idea che quelli in acciaio sono migliori, infatti i miei li hanno a casa.
Su una cosa siamo d'accordo: sarebbero da usare per mangiare sul posto e non da portare a casa o da mangiare per strada, così tornano subito nelle mani degli chef e non finiscono buttato.
Io pensavo che tu fossi contraria agli spiedini di "legno" perché preoccupata che si possono abbattere alberi per farli, ma se sono di bambù il pericolo di disboscare per motivi futili non esiste.
Fidati che esistono tante persone stupide capaci di giocare in modo pericoloso con gli spiedi in metallo. Con quelli di bambù no perché sono fragili. Ho visto personalmente un signore scherzare con un taglierino rischiando di ferire la figlia e gli amici di quest'ultima all'uscita da scuola, e il gruppo di giovani che indietreggiava spaventato.
La fesa 🤣
Ti piacciono gli arrosticini? 😋😋
@@vincenzosplate Certo cert amico bello
@@vincenzosplate Io amo gli arrosticini 🥰🥰🥰
In the meanwhile the one hanging is a pig, not sheep😅