I grew up Italian American and so thought I knew a lot about Italian food, but even from my first stint as a study abroad student in the Veneto, I realized that I didn’t know much of anything. And one thing I definitely didn’t know about is the deliciousness that are arrosticini. If you had told me that I would be eating little grilled bits of castrated sheep meat on a skewer, and enjoying it immensely, I never would have believed you. Arrosticini come from the Abruzzo region and you normally order them in bunches (groups of 5 or 10 for instance). The meat is unbelievably tender and comes right off the stick. For me they’re especially enjoyable in the summer, maybe because they remind me of barbecuing back at home.