Arrosticini di Fegatini

Arrosticini di Fegatini are a traditional Italian skewered dish, specifically a variety of the broader arrosticini category, made with liver (fegatini). While arrosticini are most famously associated with the Abruzzo region—where they are typically prepared with lamb meat—this liver variation appears in several central and southern Italian localities. Sentieri Golosi highlights the version served at Perilli in Contrada Casabianca Sud, Italia, where the liver skewers are grilled over charcoal, a method that gives them a smoky, charred exterior while keeping the interior tender.

The key ingredients are lamb or pork liver, cut into small cubes, seasoned simply with salt, pepper, and often rosemary or bay leaves. Some versions incorporate pieces of caul fat or prosciutto to add moisture and richness. What distinguishes a great version is the liver’s texture: it must be cooked quickly over high heat to avoid dryness and bitterness, resulting in a creamy, almost buttery interior with a crisp crust. Overcooking is the most common flaw, rendering the liver tough and unpleasant.

Regional variations exist: in parts of Lazio and Umbria, arrosticini di fegatini may include a mixture of chicken or pork liver with small pieces of bread or pancetta threaded between the meat. In Abruzzo itself, some producers add a hint of hot pepper or vinegar to the marinade. The dish is often served as a rustic appetizer or street food, accompanied by crusty bread and a glass of robust red wine. Perilli’s rendition, as documented by Sentieri Golosi, exemplifies the classic technique—simple, direct heat, and respect for the ingredient—which remains the benchmark for this offal specialty.