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Spezzatino

Spezzatino
CourseSecondo (Italian course)
Place of originItaly

Spezzatino is an Italian stew made from low-grade cuts of veal, beef, lamb or pork.[1][2] There are many regional variants; for example, in Tuscany is prepared a famous variant made with beef, carrots, celery and onions,[1] in Umbria spezzatini di montone (mutton)[3] and roe are traditional,[1] and in Nuoro spezzatino di cinghiale,[1] whereas in Friuli-Venezia Giulia spezzatino is served with aromatic herbs and dry white wine.[1]

See also

Media related to Spezzatino at Wikimedia Commons

References

  1. ^ a b c d e autori vari (2010). Dizionario delle cucine regionali italiane. Slow Food. pp. 657–8.
  2. ^ "spezzatino".
  3. ^ Carlo Cracco. Umbria. Corriere della Sera. pp. Spezzatino di montone.
Quelle: http://en.wikipedia.org/wiki/Spezzatino