Ep. 06 - Spit-roasted meat recipe | Ruth & Andrea: an authentic Italian story

Popular throughout history among ancient warriors and even today among chefs, spit roasts never go out of style: this simple dish is all about quality and enjoying time together, as Andrea explained to us.
Read the recipe on ILVE Journal: bit.ly/ILVEjournal_ep06_EN
Food is history and local culture. It is about socialising and sharing. Spit roasting, an ancient cooking technique that has been used for thousands of years, is a good example of this.
This convivial dish takes a long time to prepare, giving you plenty of time to chat and have a few drinks: in fact, waiting for the spit roast to cook is part of the preparation process, and it often becomes a festive social occasion.
Spit-roasted meat is a staple food of most village festivals and fairs, and both adults and children tend to gather around the spit.
To be prepared together with others and cooked for a long time, it is a simple recipe which, in the traditional version, is made with high-quality meat and herbs.
A trusted butcher, a garden in which sage plants grow well, and a few tricks to get organised: this is the secret behind Andrea’s spit roast, which is cooked strictly in the oven, slowly and with lots of love.