Spiedini misti

1. 1Mixed cuts of meat — pork and liver are characteristic — threaded on one skewer
2. 2Pieces of bread interleaved with the meat, soaking up fat and crisping over fire
3. 3Bay leaf commonly threaded between pieces for aroma
4. 4Grilled over wood embers for smoky char
5. 5Simple seasoning lets the grilled meat, liver, and bread carry the dish
6. 6Served hot, straight from the skewer

Alternated threading

Layering meat, liver, and bread on one skewer lets the bread absorb rendered fat and the components baste each other

Grilling over wood embers

Open-fire cooking gives the smoky char and crisp edges central to the dish

Served

On skewers, hot off the grill

Temperature

hot

Portion

skewers as a main

Pairs with

polenta · grilled vegetables · local red wine · salad

• Pork → Other meats (sausage, pancetta, lamb)admissible

  Mixed skewers tolerate varied meats

• Liver → More plain meatadmissible

  Acceptable but loses the characteristic offal richness of the traditional mix

• Wood-ember grilling with bread → Plain pan-fried boneless meatinadmissible

  Removes the smoke, char, and interleaved bread that define spiedini misti

• Cutting pieces unevenly so meat and liver cook at different rates
• Overcooking the liver until dry and grainy
• Letting the bread burn before the meat is done
• Grilling on gas without smoke, missing the wood-ember character

A traditional dish of San Marino (and the surrounding Romagna area), part of central Italy's wood-grilled mixed-skewer tradition.

Claimed by: San Marino

1. 1.Sammarinese and Romagnol culinary tradition

Confidence: medium