A golden hearted ingot
Spitino (in Italian spiedino : small stuffed meat roll) towers in the department of fried delicacies for its volume and its solid rectangular shape, imposing and austere. It is prepared by stuffing a structure of sliced bread with meat sauce and peas and then fried. Rough, abundant, rude: spitino is impossibly good. Compared to rizzuola it is perhaps more affordable because of the lack of brioche dough: in this way the whole delicacy is focused on the filling of meat sauce. It is not to be confused with spiedino of meat, a completely different recipe which can be found among the specialties on the grille.
(Foto ©Vincenzo Puglisi per Crocche.it)