The ARROSTICINI ABRUZZESI are skewers of mutton is a typical dish of the Italian Apennines, particularly produced in Abruzzo, a typical product of permanent pastoralism produced with sheep meat. invented in the 1930s by two Voltigno shepherds who cut old sheep's meat hard to eat in small pieces so as not to waste meat, even from areas close to the animal's bones, the small pieces of meat would have become skewers using a wooden stick of "vingh", a plant that grows spontaneously along the banks of the Pescara river, and then cook them on the open air.