PROCEDURE: It was the “visiting card” of the dishes, especially during the hunting season. Roast shot of thrushes, blackbirds and other small birds. Spit-roasted pork, pigeons, rabbit, chicken were the favorite meats for this dish. The roast must be prepared well with salt, chilli, sage and garlic. It should be cooked slowly at the fire of the hearth flame and not of the embers. Under the roast there must be the greedy, where the olive oil and the fat of the roasted meats fall, with which the roast that turns is to be greased. In October, the fine palates picked up the vulgar berries (lentisco) or crushed them like olives, or made them an oil that they used exclusively to grease game roasts. This oil would give the dish a unique delicacy. The “freaks” of this dish feed the flame of the hearth only with seasoned juniper wood to give the roast a fragrance that only this wood can give it, and which propitiously binds assorted fur or pen.
Recipe to combine with a bottle of Brunello di Montalcino Beatesca.