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]
 | |
| Course | Secondo (Italian course) |
|---|---|
| Place of origin | Italy |
See also
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