Where can I eat the best arrosticini in Abruzzo?

The historically best areas are: the Voltigno (Civitella Casanova, Villa Celiera, Farindola, Civitaquana), where arrosticini were born; the Val Pescara (Catignano, Pianella) for liver arrosticini; the Teramo side of the Gran Sasso (Castelli, Penna Sant'Andrea); Pescara city (the Pescara Vecchia and Castellammare areas); and the Teramo coast (Roseto, Pineto). For the most authentic tradition, choose small village arrosticinerie over large tourist restaurants.

Which are the historic arrosticinifici of Abruzzo?

Among the best known: Macelleria Pompa (Civitella Casanova, PE), Macelleria Sciampagna (Villa Celiera), CIC Carni (Villa Celiera, national distribution), and arrosticinifici in Catignano and Pianella for the liver variety. These are all family businesses that have been producing since the 1950s and '60s. Buying directly from an arrosticinificio guarantees freshness and a better price: typically €0.40–0.60 per raw arrosticino (vs. €0.80–1.50 cooked at a restaurant).

Where can I eat arrosticini in Pescara?

In Pescara, the highest concentration of arrosticinerie is in the Pescara Vecchia area (historic center) and along Via D'Avalos. Historic venues include Pasquini, Vinotabacheria Specialità Abruzzesi, La Voce della Brace, and Trattoria Stella d'Abruzzo. Along the seafront and in the Castellammare area you'll find numerous summer arrosticinerie for those who want to eat with a sea view. Prices in Pescara: €1.00–1.50 per arrosticino, typically accompanied by rustic bread, house wine, and simple side dishes.

Can I eat arrosticini on the Costa dei Trabocchi?

Yes, but go in with realistic expectations: the Costa dei Trabocchi is fish country (brodetto, scapece, sea urchin). Arrosticini along the coast are often less authentic than those from the inland areas. For good arrosticini near the coast, head 15–30 minutes inland (Atessa, Lanciano, Casoli). Directly on the coast, venues in Vasto and Ortona serve decent ones, but the Voltigno product (Pescara area) is generally superior.

How much does a full arrosticini meal cost?

For two people at a traditional arrosticineria: 20–25 arrosticini (10–12 each) + oiled bread + house wine + a simple dessert = €25–40 total, depending on the area. In Pescara city expect €35–50. At tourist venues on the coast, up to €60–70 for two. The traditional rule is 20 arrosticini per person for a real enthusiast's meal, though 12–15 each alongside side dishes works well too.

Can I buy raw arrosticini to cook at home?

Yes. All arrosticinifici and specialist butchers sell packaged raw arrosticini, typically in trays of 30, 50, 100, or 200 pieces. Raw price: €0.40–0.70 per arrosticino. They keep in the fridge for 2–3 days after purchase, or frozen for up to 3 months. To cook them at home you'll need a traditional fornacella grill (€60–120 on Amazon or in specialist shops) or an electric version. Never use an oven or a frying pan.

What side dishes go with arrosticini?

Traditional Abruzzo accompaniments are: rustic bread seasoned with extra-virgin olive oil and salt (pane 'onde), often toasted on the grill while the arrosticini cook; fresh tomato salad with red onion and basil; grilled peppers; wild chicory, boiled or sautéed with garlic and chili; and rosemary roast potatoes. Never pasta or rice: arrosticini are a main dish in their own right, accompanied only by bread and wine.

What wine should I drink with arrosticini?

Abruzzo tradition calls for Montepulciano d'Abruzzo DOC — a structured red that stands up to the intense flavor of the mutton and its fat. Younger, fresher versions pair best with large quantities of arrosticini. For those who prefer something lighter: Cerasuolo d'Abruzzo DOC (a rosé, excellent in summer). Local house wine (vino sfuso) is the traditional choice: at local arrosticinerie it costs €4–8 a liter, and the value for money is excellent. Avoid white wines and sparkling wines — they don't hold up to the dish.

Where to Eat Arrosticini in Abruzzo: Zone-by-Zone Guide

Eating arrosticini in Abruzzo is one of those pleasures that never gets old — one that every traveler wants to repeat. But with tens of thousands of places across the region offering them — each with its own meat, its own cuts, its own grill, its own supply chain — it's not easy to find your way. This guide takes you to the spots that truly make a difference: historic arrosticinifici, traditional trattorias in the Voltigno hills, urban venues in Pescara city, niche addresses in the hinterland and the national parks.

The selection criteria are simple: short or traceable supply chain, hand-cut (or quality machine-cut) cubes, real charcoal fire, salt and nothing else as seasoning, and the right atmosphere — arrosticini aren't just food, they're a communal ritual. For the history, tradition, and technique behind them, we point you to our article on Abruzzo's arrosticini; here we focus on the "where to go" today.

A practical note: opening hours, prices, and sometimes management change over time. We always recommend calling ahead before making the drive, especially for venues in the small villages of the Voltigno and the inland areas. The details below are accurate as of the date of publication.

Villa Celiera and the Voltigno: the heart of tradition

For anyone who wants to experience arrosticini at their most authentic, the hilly province of Pescara — and in particular the borgo of Villa Celiera (612 meters above sea level, just over a thousand inhabitants, on the foothills of the Gran Sasso above Pescara) — is the essential destination. This is where, according to many purists, you'll find "the temple of the perfect rostello." The other villages of the Voltigno — Civitella Casanova, Civitaquana, Carpineto della Nora, Catignano, Farindola — all live out a pastoral tradition you can taste at the table.

Ristorante delle Querce — Villa Celiera

Contrada Santa Maria, 8 — Villa Celiera (PE)

The institution of the Abruzzo arrosticino. Founded in the postwar years by the unforgettable Erasmo, Ristorante delle Querce was for decades a pilgrimage destination for anyone seeking "the real arrosticino." Today the tradition continues under new management, and while food guides note that the quality has settled at "very good" rather than exceptional, it remains one of the absolute reference points in the region. The arrosticini are hand-cut, generously sized, with just the right balance of lean and fat. On request, you can taste the rare liver variant — a specialty only the most traditional spots still offer. Panoramic views over the Pescara hills, a family atmosphere. Reservations essential on weekends and during high season.

Ristorante Il Fungarolo — Villa Celiera

Contrada Santa Maria, 145/a — Villa Celiera (PE) — tel. 085.846645

Just steps from delle Querce, Il Fungarolo proves that excellence in Villa Celiera is never a solo act. High-quality regional cooking (the local mushrooms are a complementary specialty), arrosticini cooked with masterful skill — the secret here is the cook's expertise at the grill. Also worth trying: the charcuterie and local cheese boards. Rustic atmosphere, warm setting, excellent value for money.

La Locanda del Voltigno — Villa Celiera

Another historic address in the village, particularly appreciated for arrosticini paired with traditional Voltigno cuisine (homemade pasta, lamb alla callara, cured meats). Less well-known than delle Querce, but with consistently enthusiastic word-of-mouth among those in the know.

Margherita 1 and Margherita 2 — Pianella

Margherita 1: Via Regina Margherita, 3 — Pianella (PE)

Pianella, another Voltigno village, is home to two twin venues run by the Provinciali family: the same philosophy ("legendary," as the specialist press has called them), the same quality, the same old-school atmosphere. Simple, strikingly good food — with arrosticini described by regulars as "anthology-worthy." The two venues, just a few steps apart, command fierce loyalty from their guests.

La Locanda del Presidente — Pianella

High-quality traditional cooking, well-made arrosticini, a welcoming family setting. Several regional food guides single it out for its consistent quality.

La Veranda — Cepagatti

Via Capone, 30 — Cepagatti (PE) — tel. 347.8486057

Halfway between Pescara and the inland hills, La Veranda is the place to go when you want arrosticini alongside pecora alla callara — arrosticini's cousin dish, also made with mutton but slow-cooked (in large copper pots called "callare," hence the name) with vegetables and herbs. Cured meats, local cheeses, and bruschette round out the menu. Semi-liberty style on the outside, hearty rustic character within.

Pescara city: where to go in the urban heart

If you're in the city and don't have time to reach the Voltigno, Pescara has a network of specialist venues that still let you enjoy a quality arrosticini experience. Nearly all of them source their hand-made arrosticini directly from Villa Celiera or nearby, so the gap between these and the "real" village arrosticino is minimal.

Ardente Bruschette & Arrosticini — Pescara

Piazza S. Francesco, 17 — Pescara — tel. 328.6843519

Often called "the arrosticino factory" by food guides, Ardente is a laid-back venue just steps from the seafront, with a generous number of outdoor tables that fill up quickly in warm weather. The menu features arrosticini in four varieties (classic hand-cut mutton, chicken, liver, and the "Arrosticino Ardente" — flavored with freeze-dried onion and extra-virgin olive oil before skewering), alongside burgers, sandwiches, and hearty sharing boards. Works brilliantly as an aperitivo that turns into dinner, and does takeaway too.

Julius — Pescara

Via delle Caserme, 93 — Pescara — tel. 085.66363

In the heart of Pescara's old town, just steps from the Gabriele D'Annunzio house museum, Julius is a quality traditional venue serving hand-made arrosticini sourced directly from Villa Celiera. Flavorful, cooked to perfection, ideal alongside the focacce and pizzas on the menu. An unexpected strength: a complete gluten-free menu (with gluten-free beer and bread) and a dedicated vegetarian and vegan offering. The traditional first courses are also worth your attention.

Glu Glu — Pescara

Via Paolo De Cecco, 7 — Pescara — tel. 333.1740900

Born as a sandwich shop, it has grown over the years into a go-to spot for arrosticini in the city. Young atmosphere, fair prices, arrosticini in both meat and liver versions. A great pick for a casual evening out with friends and a cold beer.

Alla Brace — Pescara

Via G. Caboto, 44 — Pescara — tel. 085.7930067

Rooted in a long family tradition of butchery, Alla Brace offers arrosticini in four types (classic hand-cut or machine-cut mutton, chicken, and liver) alongside fried bites, bruschette, sandwiches, focacce, pallotte cacio e ova, and sausages. A focused selection of Abruzzo beers and wines. A simple, reliable address — affordable, and particularly good for anyone who wants a substantial meal without gourmet pretensions.

I Somari — Pescara

A trattoria in the center of Pescara with classic Abruzzo dishes, with a particular focus on hand-made arrosticini (mutton and chicken). Lively, youthful atmosphere.

Perilli — Pescara

A beautifully unpretentious venue with traditional Abruzzo cooking. Small, delicate arrosticini — cooked just right, juicy, and faithfully traditional. Full menu including local charcuterie boards, frittelle, sausages, and desserts.

Montesilvano and the Pescara coast

Da Vittorio Arrosticini — Montesilvano

Contrada Collevento, 53 — Montesilvano (PE) — tel. 085.4689031

On the hills overlooking Montesilvano, Da Vittorio is one of the historic arrosticini venues in Abruzzo: over 40 years of uninterrupted grilling. Spectacular panoramic views over the surrounding hills, a simple and comfortable setting, meat quality tended to personally, precise cooking. The board of local prosciutti, cured meats, and cheeses is the perfect opening to a full arrosticini meal. This is one of those places you always come back to with pleasure.

Da Luciano — Montesilvano

Via Giuseppe Verrotti, 50 — Montesilvano (PE) — tel. 085.4451030

A simple but highly effective trattoria for anyone who wants pizza and arrosticini in the same evening. Specializes in arrosticini of castrato (more tender and leaner than classic mutton) and mutton, served with mixed focaccia. Open grill: you can watch the cooking directly. A firm favorite among Pescara locals.

La Pecorella — Montesilvano

Via Gabriele D'Annunzio, 57 — Montesilvano (PE) — tel. 328.8094038

A restaurant dedicated to arrosticini in all their forms: traditional hand-cut, fillet, chicken, and liver. Run by Monica and her partner with an eye for detail: a thoughtfully designed space with touches that echo the sheep theme throughout. A great choice for anyone who wants to explore the less common variants of arrosticini.

The Majella and the mountain hinterland

La Tana del Lupo — Caramanico Terme

Contrada Scagnano, 19 — Caramanico Terme (PE)

Nestled in the forests of the Majella National Park, near Caramanico Terme, La Tana del Lupo is a traditional mountain trattoria with tables surrounded by woodland. The setting amplifies the pleasure of every bite. Hand-made arrosticini of generous size: not for those who prefer the more delicate version, but ideal for anyone who wants the full, uncompromising flavor of mutton. Best paired with a weekend in the Majella combining hiking and a visit to the thermal baths.

The province of Chieti: quality goes contemporary

Foconè — San Giovanni Teatino

San Giovanni Teatino (CH)

Self-described as a "contemporary osteria," Foconè is one of the most interesting offerings in the province of Chieti for anyone seeking an arrosticini experience with a gourmet touch, without sacrificing authenticity. Arrosticini in three varieties (classic mutton, fillet, and liver), homemade pasta, Abruzzo beef tagliata, and pizzas. A well-curated wine list showcasing the best of regional production.

Bracevia — San Giovanni Teatino

A project historically linked to the figure of master shepherd Gregorio Rotolo (Anversa degli Abruzzi) and producer Maurizio Cutropia: Bracevia brought Abruzzo's arrosticini to street food fairs across Italy thanks to the now-famous yellow Fiat 500 with a built-in grill. The Ripa Teatina workshop produces 100% Abruzzo arrosticini using shoulder, loin, and leg, as well as unique mutton burgers. The production facility can be visited by appointment.

Buying arrosticini to take home

If you want to bring Abruzzo arrosticini home with you, there are several options:

Historic butchers of the Voltigno

Buying directly from the historic butchers of the Voltigno (Villa Celiera, Civitella Casanova, Farindola) guarantees maximum quality and a short supply chain. Average price: €10–14 per kilo, which works out to roughly €0.80–1.10 per skewer. The most established butchers also accept phone orders with vacuum-packed delivery.

Professional arrosticinifici

In recent years, dedicated arrosticinifici have emerged, processing large quantities of meat with semi-automatic machines while maintaining good standards. Price: €0.50–0.80 per skewer. Often available in packs of 50 or 100 for family use or large groups.

Home delivery across Italy

Many Abruzzo producers ship across Italy (and in some cases abroad) with refrigerated or frozen delivery. Typical shipping cost: €10–15 for a parcel of 100–200 arrosticini. For anyone who wants to organize an arrosticini grill outside the region, it's the simplest solution. A handful of established online shops offer quality-verified products with traceable supply chains.

Supermarkets and large retail chains

All the major Abruzzo supermarket chains offer fresh arrosticini at the butcher counter at lower prices (€5–9 per kilo). The quality is acceptable for home consumption, but it's not comparable to artisanal arrosticini: the meat is often imported (France, Spain, Romania), the cubes are machine-cut with less care, and the meat-to-fat ratio is standardized. Worth considering only for occasional use or when the artisanal channel isn't accessible.

What to look for when you order

A few pointers for choosing well once you're at the table:

"Hand-cut" or "machine-cut"? Quality venues always specify the difference on the menu. Hand-cut arrosticini have irregular cubes, variable sizes, a rustier appearance — but they hold their juices better. They cost a little more, but they're the mark of authenticity.
"Mutton," "castrato," or "lamb"? Adult mutton is the historic tradition: intense, bold flavor — drink a robust Montepulciano d'Abruzzo alongside. Castrato is more tender but still savory. Lamb is the delicate version, suited to those who prefer milder, less gamey flavors.
The "liver" version: ask whether the menu includes the variant with alternating cubes of mutton liver and fat. It's a rare specialty that very few venues still offer — and if they do, it's worth trying. Tradition calls for a bay leaf between the cubes.
The origin of the meat: the most transparent venues declare the provenance of their sheep. Ideal: Abruzzo supply chain, ideally from the Voltigno. Acceptable: Italian supply chain. A red flag: total silence on origin, which is often a sign of imported meat.
The oiled bread: in traditional venues it's included or costs very little (€1–2). A good bruschetta toasted on the grill, rubbed with garlic, and drizzled with Abruzzo extra-virgin olive oil is the perfect companion.
The wine: a list with at least 3–5 local Montepulciano d'Abruzzo wines (preferably DOC from the Pescara or Teramo hills) is a good sign. Be wary of venues that offer only a generic house wine.

How much does an arrosticini evening cost?

Prices at Abruzzo venues are among the most democratic in Italian food and wine culture:

Voltigno trattoria (Villa Celiera, Pianella): €8–13 for 10 arrosticini; €15–25 total per person with wine, bruschette, and boards.
Pescara urban venue: €10–15 for 10 arrosticini; €20–30 total per person.
Mountain trattoria (Caramanico): €9–12 for 10 arrosticini; €18–25 total.
Gourmet venue (Foconè and similar): €12–18 for 10 arrosticini; €30–45 total with quality wines.
Village sagra: €5–8 for 10 arrosticini; €15–20 total — the ultimate value for money. See our guide to arrosticini sagre for the updated calendar.

When to go for arrosticini

Arrosticini are a year-round dish, but the quality of the raw ingredients has its own seasonality:

May–July: the best period. The sheep have grazed through spring and developed their finest flavor. Village sagre are in full swing.
August–September: high tourist season, venues are busy. Book well in advance.
October–November: the new Montepulciano d'Abruzzo vintage pairs magnificently with arrosticini. Venues are less crowded.
December–April: the quieter season; some venues reduce their hours. Always check ahead.

Frequently asked questions

Do I need to book?

On weekends and during high season (June–September), for the historic Voltigno venues and gourmet restaurants, yes, always. At Pescara's urban venues booking is less strictly necessary, but still advisable for Friday and Saturday evenings.

How much should I budget per person on average?

Between €15 and €30 at a traditional venue or trattoria. Up to €40–45 at a gourmet venue with a serious wine list. Village sagre offer the most democratic prices (€15–20 for a generous evening).

How far are the main spots from the major towns?

Villa Celiera is 40 km from Pescara (45–60 minutes by car). Pianella is 25 km from Pescara (30 minutes). Caramanico Terme is 50 km from Pescara (1 hour). Venues in the center of Pescara are less than 10 minutes from the main train station.

Can I eat arrosticini at lunchtime?

Yes — many venues are open for both lunch and dinner. Some historic spots (delle Querce, Margherita Pianella) serve mainly at dinner but open for Sunday lunch specials. Village sagre operate primarily in the evening.

Can I enjoy arrosticini if I don't like strong flavors?

Go for lamb arrosticini (more delicate) or young castrato (milder than adult mutton). Avoid the liver variant, which is decidedly bolder. Pair with a Cerasuolo (a fresh rosé) rather than a full-bodied Montepulciano.

Is there an "arrosticini route" you can do in a day?

Yes — and in two versions. The Voltigno route (half a day): Villa Celiera + Pianella, lunch at a historic trattoria. The Pescara urban route (evening): arrosticini-style aperitivo at Ardente, dinner at Da Vittorio or La Pecorella in Montesilvano. A combined full-day itinerary can include a guided visit, a tasting, and lunch.

Can I visit an arrosticinificio or a butcher's workshop?

Yes — some historic producers open their workshops by appointment, especially for groups. Visits include a demonstration of the meat-cutting and skewering technique, a cooking trial on the traditional grill, and a final tasting. Stravagando is building its catalog around exactly these kinds of experiences.

Can I find arrosticini outside Abruzzo?

Yes, but quality varies widely. In Rome, Milan, Bologna, and other cities across central and northern Italy there are specialist venues (some run by members of the Abruzzo diaspora) that maintain good standards. Outside the region, however, you'll often find "skewer-style" products made with chicken, turkey, or pork — they keep only the format, not the ovine identity. For the real thing, Abruzzo remains the reference.

Discover arrosticini with Stravagando

Eating arrosticini at a great restaurant is already a complete experience in itself. But if you want to go deeper — understand the supply chain, meet the historic butchers, see how the cubes are cut, climb the Voltigno hill with a sommelier explaining the pairings, join a village sagra with privileged access — this is the territory of Stravagando.

Our Italian marketplace is currently building its catalog of gastronomic experiences around Abruzzo's arrosticini: tours of historic arrosticinifici, meat-cutting demonstrations with traditional butchers, pairings with local wineries, behind-the-scenes participation at the great sagra grills, themed dinners with historical storytelling. In the coming months you'll be able to book directly from here.

In the meantime, if you're an arrosticinificio, a butcher, a specialist restaurateur, a sagra organizer, or an Abruzzo sheep meat producer and you'd like to join our network, get in touch. And if you're a traveler, sign up for the Stravagando newsletter to receive updates on upcoming bookable experiences and the new addresses we test personally.

For further reading: the history, tradition, and variants of arrosticini; the arrosticini sagre calendar; the traditional recipe for making them at home.

Buon viaggio.