Spezzatino

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]

Spezzatino
CourseSecondo (Italian course)
Place of originItaly

See also

Media related to Spezzatino at Wikimedia Commons

References
  1. 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.
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