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 are traditional the spezzatini di montone (mutton)[3] and roe,[1] in Nuoro wild boar spezzatino is traditional,[1] whereas in Friuli Venezia Giulia spezzatino is served with aromatic herbs and dry white wine.[1]

Spezzatino


See also

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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