food.wikisort.org - Dish

Spezzatino is a second course similar to stew. It is made from low-grade cuts of veal, beef, lamb or pork which are cooked for a long time in a stew after being browned with butter, oil and/or onions and accompanied by sauces, vegetables and herbs.[1][2]

Spezzatino

In Italy

In Italian cuisine, spezzatino is prepared by using veal meat, which is seasoned with potatoes and peas.[1][3][4] There are many regional variants of stew throughout the peninsula. 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)[5] 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]

Elsewhere

Spezzatino finds counterparts all over the world, including Hungarian goulash,[6] Makhan murg from India[7] and Corsican stufatu.[8]

See also

• Beef bourguignon
• Carbonade flamande
• Chili con carne
• Gulasch
• Stew

References

---