This article relies largely or entirely on a single source. (April 2024) |
Rosticciana (Italian: [rostitˈtʃaːna]) or rostinciana (Italian: [rostinˈtʃaːna]) is an Italian pork dish typical of the Tuscany region, grilled on charcoal or wood fire.
Alternative names | Rostinciana |
---|---|
Course | Secondo (Italian course) |
Place of origin | Italy |
Region or state | Tuscany |
Main ingredients | Pork |
It consists of pork ribs that are seasoned with various spices (sometimes just pepper and salt) and rosemary dipped in vinaigrette before and after cooking.[1]
See also
editMedia related to Rosticciana at Wikimedia Commons
References
edit- ^ Paola Gho (2008). Dizionario delle cucine regionali italiane (in Italian). Bra (Cuneo): Slow Food Editore.