My roots are in Abruzzo, the mountainous region in the middle of Italy where arrosticini come from. There they are not a party snack but a staple, in winter and in summer alike, at a long table with everyone around it.
I brought that way of doing things to Belgium. I grill on a real fornacella (the barbecue), the narrow Italian grill made especially for arrosticini, and I work with charcoal only. The meat gets nothing but salt, the fire does the rest.
After years of office work, with more and more responsibility, I started grilling for friends and family in my spare time. What began small grew into catering for birthdays, communions, company parties and weddings all over Belgium and the Netherlands. The approach has always stayed the same: pure passion, authentic flavours and perfectly grilled arrosticini over an open fire. Nothing beats letting your guests taste that passion and watching them enjoy it. At least, for me
“No shortcuts, no compromises, just real flavour.”
Mario
From Abruzzo
The tradition arrosticini come from, learned at home.
Real fire
Charcoal and a fornacella. Never gas, never an oven.
Bread and oil
Fresh bread and homemade spicy olive oil are simply part of it.