 | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
Spezzatino is an Italian stew made from low-grade cuts of veal, beef, lamb or pork. There are many regional variants; for example, in Tuscany is prepared a famous variant made with beef, carrots, celery and onions, in Umbria spezzatini di montone (mutton) and roe are traditional, and in Nuoro spezzatino di cinghiale, whereas in Friuli-Venezia Giulia spezzatino is served with aromatic herbs and dry white wine.
See also
[REDACTED] Media related to Spezzatino at Wikimedia Commons
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References
- ^ autori vari (2010). Dizionario delle cucine regionali italiane. Slow Food. pp. 657–8.
- "spezzatino".
- Carlo Cracco. Umbria. Corriere della Sera. pp. Spezzatino di montone.