Rotissa

Rotissa refers to a type of spit-roasting or a piece of equipment used for this cooking method. The term is often associated with Italian cuisine and techniques, particularly for preparing whole animals or large cuts of meat. A rotissa involves slow cooking food over an open flame or heat source, with the food rotating continuously on a skewer or spit. This rotation ensures even cooking and basting, resulting in tender and flavorful results.

Historically, rotissa was a common method for cooking at feasts and gatherings, utilizing a large, often manually operated spit. Modern rotissas can range from simple handheld skewers for home use to elaborate, motorized electric rotisseries found in commercial kitchens or outdoor barbecues. The cooking process typically involves marinating or seasoning the food beforehand, and the slow, consistent heat breaks down tough connective tissues, making the meat very succulent. Common foods prepared on a rotissa include chickens, lamb, pork, and even vegetables. The term itself derives from the Italian word "arrosto," meaning roasted.