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1
Cut the castrato lean and fat into cubes of exactly 1 × 1 cm. Uniformity is not a refinement — irregular cubes cook unevenly and the preparation fails. Thread the cubes onto 4 mm wooden skewers, alternating one cube of lean with one cube of fat throughout. Each finished skewer carries the same repeating lean-fat sequence.
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2
Prepare the charcoal in the furnacella. The fire is ready when every coal is covered in white ash and no visible flame remains. This is the condition the entry specifies: steady radiant heat, not flame. Flame flares against the fat and burns it; white-ash charcoal cooks it. Do not proceed until the ash is complete.
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3
Lay the skewers across the furnacella trough so the meat sits directly over the coal and the wooden handles extend beyond the heat. Turn the skewers continuously for 4–5 minutes. This is where the dish lives or dies: the continuous turning keeps every face of every cube in rotation through the radiant heat; the fat cubes caramelise at their edges and baste each adjacent lean cube with each revolution. At the end of 4–5 minutes the fat is glistening and caramelised at its edges; the lean is just cooked through. Press a lean cube — it yields with slight resistance. Do not cook beyond this point.
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4
Remove the skewers from the furnacella and serve immediately, in a bunch, holding the wooden ends. Salt is offered at the table; white bread is the only accompaniment. Arrosticini cooled even briefly lose the melting quality of the fat. They are eaten from the hand, without cutlery.