Spiedo Misto

Spiedo Misto is a traditional Italian mixed spit-roast, originating in the mountainous and rural areas of northern Italy, particularly Lombardy, Piedmont, and the Romagna subregion of Emilia-Romagna. The dish consists of various meats—commonly pork, chicken, rabbit, and sometimes game—skewered and slow-roasted over a wood fire. The key to a great spiedo misto lies in the careful layering of different cuts so that fats baste leaner pieces, and in the use of aromatic herbs such as rosemary, sage, and garlic. The meats must be cooked until the skin is crackling-crisp while the interior remains succulent, a feat achieved through patient rotation and controlled heat.

Regional variations abound. In Lombardy, the spiedo often includes lard and is served with polenta; in Piedmont, game such as pheasant or hare may feature. In the Romagna hills, chefs emphasize locally raised poultry and pork, often marinating the meat overnight in white wine and herbs. At Agriturismo Ridiano in Tredozio, Emilia-Romagna, the spiedo misto is prepared following this local tradition, as noted by the culinary guide Sentieri Golosi, and is served alongside vegetables roasted in the drippings. A truly exceptional version balances the smokiness of the fire with the pronounced flavor of each meat, ensuring no single component dominates. Whether enjoyed in a mountain trattoria or a rustic agriturismo, spiedo misto remains a celebration of communal, wood-fired cooking.