By Angela DeSalvo for Nonna’s Way – Spiedini, Speducci, and Arrosticini – let’s talk about the difference….. Or not!
Let’s face it, they all lead to the same thing – little morsels of meat cooked over charcoal which imparts a flavour that for a quick second makes you feel as though you’re strolling the old brick streets of Italy! These three words are terms given to ‘skewers’ in Italian. For sake of discussion though, let’s stick with ‘spiedini’.
Spiedini have enjoyed a great deal of popularity more recently as an Italian street food as well as a novelty BBQ item.
They are a party food favourite or make for a quick dinner. Everyone will agree they are delicious, simple, and fun to eat! A quick search on the internet and you will find many recipes for lamb, chicken, pork, and beef spiedini. Really though, no recipe is necessary! Try any of your favourite meat cut into very small chunks, skewered and grilled, and these are guaranteed to be a hit. The small size makes for a great finger food that cooks very quickly and stays tender.
