Grigliata Mista del Magnozz

A **Grigliata Mista del Magnozz** is a mixed-grill specialty served at Al Magnozz in Popoli, Abruzzo, a preparation that exemplifies the region’s deep‑rooted tradition of *brace* (charcoal‑grilling). The dish, whose name translates roughly as “Magnozz’s Mixed Grill,” was highlighted by the creator Braciamiancora as a benchmark of Abruzzese barbecue. It typically comprises an assortment of locally sourced meats—pork spare ribs, lamb chops, sausages, and, in some versions, beef *tagliata*—all cooked over the glowing embers of hardwood, most often oak or olive wood.

What distinguishes a great version is the interplay of smoke, salt, and a minimalistic rub: many Abruzzese grills rely on a simple mixture of coarse salt, black pepper, and wild fennel, while Al Magnozz is known for a proprietary seasoning that includes a hint of crushed red pepper and dried oregano. The meat must be cooked to a precise point—succulent on the inside with a crisp, charred crust—and is always served *senza fronzoli* (without fuss), accompanied by a wedge of lemon and a side of grilled bread rubbed with garlic and olive oil.

Regionally, the grigliata varies across Italy: in Tuscany it leans heavily on bistecca alla fiorentina; in Sardinia, on porceddu; but in Abruzzo—and at Al Magnozz in particular—the focus is on lamb (especially *arrosticini*, skewered local lamb) and pork. The “del Magnozz” variant is distinguished by the careful marination of each meat type separately before joining them on the same grill, a technique that Braciamiancora notes “lets each cut speak without shouting down the others.” For the authentic experience, diners often order the mixed grill for two or more, as the communal sharing of the platter is integral to its enjoyment.