grigliare

Grigliare is an Italian verb meaning to cook food on a grill using direct heat, typically from charcoal, gas, or wood. It describes methods that yield a charred exterior and smoky aroma while keeping the interior moist. The term applies to meats, fish, vegetables, bread, and fruit, and it is common in both home cooking and hospitality settings. The noun griglia refers to the grill itself, including the grate and cooking area.

Technique: Preheat the grill and lightly oil the grate to prevent sticking. Oil the food lightly, season as desired, and place pieces on direct heat, turning for even browning. Thin cuts cook quickly; thicker pieces may require searing followed by lower heat or indirect cooking. Manage flare-ups by moving food away from flames, and allow meat to rest briefly after cooking to retain juices.

Regional context: In Italian cuisine, a mixed platter of grilled items is called una grigliata; alla griglia describes dishes prepared this way. Common ingredients include beef, pork, chicken, fish such as branzino, and vegetables like peppers and zucchini. Marinades often feature olive oil, garlic, lemon, and herbs such as rosemary or thyme. Wood-fired grills are prized for their smoky flavor and are typical in coastal and rural kitchens.