Grigliata

Grigliata is an Italian term referring to a meal or event centered on grilled foods. The word derives from grigliare, to grill. A grigliata can be a simple family meal cooked over a charcoal or wood-fired grill, or a larger social gathering, especially in warm months. The term is widely used in Italian cuisine to describe both the act of grilling and the assortment of grilled dishes, often arranged as a grigliata mista of various meats and vegetables.

Typical ingredients include beef steaks, pork ribs or sausages (salsicce), lamb chops, and chicken pieces. Seafood is also common, especially on coastal regions, with sardines, anchovies, sea bass, or cuttlefish. Vegetables such as bell peppers, zucchini, eggplant, onions, mushrooms, and tomatoes are frequently grilled and served alongside the meats. In some cases, skewered items (spiedini) are prepared.

Preparation and cooking: foods are often brushed with olive oil and seasoned with salt, pepper, garlic, and herbs such as rosemary or thyme. Cooking is over direct high heat; grilled foods are turned to ensure even browning and kept until fully cooked. Resting meat briefly after grilling helps retain juices. Accompaniments may include crusty bread, salads, grilled lemon wedges, sauces, and wine.

Regional variations reflect local traditions and fish availability. A grigliata di pesce emphasizes seafood; in inland areas, grilled meats predominate. Grigliata remains a popular summertime social activity in Italy, combining simple technique with regional flavors.