Ristorante L'Arrosticinaro

Typical Abruzzese sheep meat skewers, cut into small cubes and grilled. They have a savory and rustic flavor, with a tender texture. They are eaten by sliding the meat directly off the skewer.

Artisanal version of the classic arrosticino, with slightly larger hand-cut cubes of sheep meat. The manual processing ensures an irregular and juicy texture.

Larger arrosticini, hand-cut. They offer a richer, meatier bite than the classic version.

Classic sheep arrosticini flavored with truffle. The strong flavor of sheep meat pairs with the earthy and precious aroma of truffle.

Skewers prepared with liver, often alternated with bay leaf or onion to temper its intense flavor. Ferrous and rich taste, typical of offal.

Version prepared with Angus beef instead of sheep. Sweeter and more delicate flavor than sheep meat, very tender.

Skewers of small, slightly smoked scamorza (stretched curd cheese), grilled until melted and golden.

Breaded and fried cheese skewers. Crispy on the outside with a melted cheese center.

Melted cheese served hot in a terracotta dish, enriched with mushrooms and crispy guanciale. A rich and flavorful dish, ideal to enjoy with bread.

Stewed mixed vegetables (eggplant, peppers, zucchini) cooked in a pan. A flavorful and colorful vegetarian side dish.

A humble dish from Abruzzese peasant tradition. Scrambled eggs cooked with fried peppers. Sweet and intense flavor, perfect for scooping up with bread.

Fresh pecorino cheese coated in batter and fried. Golden and crispy on the outside, soft on the inside. A delicious snack.

Classic stick-cut potatoes fried in boiling oil. Salty and crispy.

Whole corn on the cob roasted over charcoal. The kernels become toasted and sweet.

Selection of small aged sausages, served in sweet and spicy variants. Ideal as an appetizer.

Aged cured meat made from the sheep's thigh. It has a dark red color and an intense, savory, and slightly gamey flavor.

Selection of culatello, a prized cured meat obtained from the noblest part of the pork leg. Sweet and delicate flavor.

Assortment of typical cheeses, likely pecorinos of various ages. Often served with honey or jams.

A rich mixed platter that captures the flavors of Abruzzese pastoral tradition. It includes various types of pecorino cheeses, local cured meats (including sheep salami), and the typical egg and pepper dish.

Four slices of toasted bread topped with different variations of pecorino cheese cream: classic, enriched with walnuts, spicy, or truffle-flavored.

Four bruschettas topped with local meat specialties, including spreadable sausage, liver, spicy ventricina, and aromatic lard.

Four vegetarian bruschettas topped with garden vegetables prepared in various ways.

Bruschetta in its simplest form: toasted bread seasoned with extra virgin olive oil and salt. Optional: a rub of fresh garlic.

An assortment of six mixed bruschettas combining vegetarian and meat flavors (typical spicy and savory cured meats). Perfect for sharing.

Slice of toasted homemade bread simply seasoned with olive oil and salt.

Classic bruschetta with diced fresh tomato, oil, salt, and oregano or basil.

Bruschetta topped with spicy oil and pieces of fresh chili pepper. Very spicy.

Toasted bread with sautéed eggplant "a funghetto" style.

Bruschetta with mixed stewed vegetables (eggplant, peppers, zucchini, tomato).

Toasted bread with roasted pepper strips, peeled and seasoned. Sweet and smoky flavor.

Bruschetta spread with fresh sausage or preserved in oil, typical of the Teramo area. Rich meat flavor.

Bruschetta with spreadable liver sausage. Strong, spicy, and intense flavor.

Bruschetta with ventricina, a bright red, very spicy and hot spreadable salami made with pork and pepper.

Warm bread topped with a lard cream flavored with herbs and spices. Very flavorful.

Bruschetta with a dense and savory cream made from local pecorino cheese.

Pecorino cream variation enriched with chopped walnuts for crunchiness.

Pecorino cream with added spicy chili pepper.

Pecorino cream flavored with black truffle.

Bruschetta garnished with pieces of zucchini frittata.

Fresh bruschetta with goat cheese, tomato, and arugula.

Bruschetta with cooked spinach and flakes or cream of truffle caciotta cheese.

Bruschetta with fresh sheep ricotta and slices of aged culatello.

Bruschetta with thin slices of peppery guanciale (cured pork cheek). The fat melts slightly on the warm bread.

Rustic combination of soft ricotta and flavorful sausage.

Bruschetta topped with the classic combination of frittata and peppers.

Gourmet bruschetta with local ricotta cheese colored and flavored with precious Abruzzese saffron, with a crunchy texture from walnuts.

Bruschetta with slices of salami made from sheep meat, typical of the Teramo area.

Bruschetta spread with an aromatic black truffle sauce.

Bruschetta with stewed savoy cabbage, cheese cream, and toasted pine nuts.

Bruschetta with a rustic topping of savoy cabbage and white beans.

Bruschetta with stewed savoy cabbage and pieces of sausage.

Bruschetta with savoy cabbage and the intense flavor of sun-dried tomatoes.

Dry ring-shaped cookies made with wine in the dough and enriched with chocolate. Crumbly and rustic, ideal for dipping in wine.

Typical Abruzzese wafer (similar to a waffle but thinner or crispier) cooked with a special iron. Served spread with hazelnut cream.

The classic Italian dessert with ladyfingers, coffee, and mascarpone, enriched with a touch of local cinnamon.

Warm cake with a molten chocolate center.

Typical Abruzzese filled shortcrust pastry cookie.

Tasting platter with a selection of the house's typical desserts, ideal for sharing.

Slice of fresh watermelon.

House wine served in a carafe.

House wine served in a carafe.

House wine served in a carafe.

Structured red wine typical of Abruzzo.

Renowned red wine, full-bodied and fruity.

Indigenous white wine, fresh with good acidity and mineral notes.

Delicate, floral, and fresh white wine.

High-quality Italian sparkling wine, classic method.

Italian pale lager beer.

Italian pale lager beer.

Italian pale lager beer.

Italian pale lager beer.

Carbonated cola beverage.

Carbonated non-alcoholic beverage.

Bottled water.

Local herbal digestive.

Local herbal digestive.

Typical Abruzzese liqueur made from gentian roots. Very bitter and digestive taste.

High-alcohol content liqueur with a bright green color, made with aromatic mountain herbs.

Sweet liqueur based on sour cherries and Montepulciano red wine.

Sweet and thick liqueur made from licorice root, typical of the region.

Grape marc distillate.

Grappa aged in wooden barrels, amber color and smooth taste.

Sweet lemon liqueur.

Italian espresso.

Decaffeinated espresso.

Hot caffeine-free beverage made from roasted barley.