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- Arrosticini abstract "Arrosticini are a traditional dish from the Italian region of Abruzzo. Arrosticini (rustelle or arrustelle in the local dialects; also known as spierini or spidducc') are typically made from castrated sheep's meat (mutton), cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called canala as it resembles a gutter. There are two main kinds of arrosticini: those made industrially, with cubical chunks of meat with a side of 1 cm (1/2.5 inches) on skewers with a maximum length of 10 cm (4 inches); and those made by hand, for which meat is cut with a knife in chunks of different sizes, alternated on the skewer with pieces of ovine fat (doing so provides more tenderness and a more pleasant smell). This kind of arrosticini requires meat of very high quality because it has to be cooked for a longer time. Arrosticini originate from the food consumed by shepherds and other inhabitants of the mountainous areas in Abruzzo within the villages of Civitella Casanova, Carpineto, and Villa Celiera, who were accustomed to eating even less refined food than hard sheep meat.Arrosticini are often accompanied by slices of traditionally home-made bread soaked in extra-virgin olive oil (pan unto) with big amounts of peperoncino in olio. The traditional beverage accompaniment is Montepulciano d'Abruzzo wine, or — as it is done in some restaurants — a drink consisting of two parts of red wine and one part of gassosa (roughly the Italian equivalent of beverages like Sprite).Traditionally, arrosticini are eaten with the hands, pulling the meat off the skewer piece by piece using the teeth.They are produced throughout Abruzzo, both industrially and in a home-made fashion. They are also found in other areas with large populations of Abruzzesi.".
- Arrosticini thumbnail Arrosticini_01.jpg?width=300.
- Arrosticini wikiPageID "11290869".
- Arrosticini wikiPageRevisionID "591178601".
- Arrosticini hasPhotoCollection Arrosticini.
- Arrosticini subject Category:Barbecue.
- Arrosticini subject Category:Cuisine_of_Abruzzo.
- Arrosticini subject Category:Italian_cuisine.
- Arrosticini subject Category:Lamb_dishes.
- Arrosticini subject Category:Skewered_foods.
- Arrosticini type Article100022903.
- Arrosticini type Artifact100021939.
- Arrosticini type Container103094503.
- Arrosticini type Crockery103133538.
- Arrosticini type Dish103206908.
- Arrosticini type Instrumentality103575240.
- Arrosticini type LambDishes.
- Arrosticini type Object100002684.
- Arrosticini type PhysicalEntity100001930.
- Arrosticini type Tableware104381994.
- Arrosticini type Ware104550840.
- Arrosticini type Whole100003553.
- Arrosticini comment "Arrosticini are a traditional dish from the Italian region of Abruzzo. Arrosticini (rustelle or arrustelle in the local dialects; also known as spierini or spidducc') are typically made from castrated sheep's meat (mutton), cut in chunks and pierced by a skewer. It is cooked on a brazier with a typically elongated shape, called canala as it resembles a gutter.".
- Arrosticini label "Arrosticini".
- Arrosticini label "Arrosticini".
- Arrosticini label "Arrosticini".
- Arrosticini label "Arrosticini".
- Arrosticini sameAs Arrosticini.
- Arrosticini sameAs Arrosticini.
- Arrosticini sameAs Arrosticini.
- Arrosticini sameAs 아로스티치니.
- Arrosticini sameAs m.02r6jrt.
- Arrosticini sameAs Q446578.
- Arrosticini sameAs Q446578.
- Arrosticini sameAs Arrosticini.
- Arrosticini wasDerivedFrom Arrosticini?oldid=591178601.
- Arrosticini depiction Arrosticini_01.jpg.
- Arrosticini isPrimaryTopicOf Arrosticini.