spezzatino

Spezzatino is an Italian dish consisting of meat cut into small chunks that are browned and slowly braised until tender, producing a hearty stew with a rich sauce. The name derives from spezzare, meaning to break or cut into pieces, reflecting the careful portioning of the meat before cooking.

Although most widely associated with beef, spezzatino can be prepared with other meats such as pork, veal, lamb, or game, and in some regions even chicken. Regional variations differ in the choice of meat, the use of tomatoes and wine, and the aromatics employed. Common versions include spezzatino di manzo, spezzatino di maiale, and spezzatino di agnello. Vegetables, particularly onions, celery, and carrots, typically accompany the meat, with optional additions like potatoes or peas.

Method and technique: the meat is seasoned and seared to develop color, then set aside. The aromatics are softened in fat, after which the browned meat is returned to the pot. Liquid, such as red or white wine and stock, is added, sometimes with tomato, and the mixture is simmered slowly, covered, for one to several hours until the flesh is very tender and the sauce thickens. Some recipes include tomato paste or a small amount of vinegar to balance richness.

Serving and context: spezzatino is a staple of home cooking across Italy and is commonly served with polenta, mashed potatoes, or rustic bread to soak up the sauce. The dish reflects regional pantry traditions and the long tradition of braising affordable cuts to extract flavor.