Girarrosto Brescia Inox 70cm/4 skewers

ZZ1427

Girarrosto Brescia Inox 70cm with 4 Skewers on a central spit rod.

A traditional way to spit roast from Northern Italy = Spiedo Bresciano or Brescian Rotisserie.

This rotisserie is made of AISI type 430 stainless steel sheet and has coated steel legs and shelves

Dimensions Assembled 105x42x80h cm.

It is provided with a side charcoal narrow tray which is away from any drippings, providning clean heat off the side of the roasting meats. The stainless steel used is easy to clean and very resistant.

The rotisserie includes a DCell battery motor, a side shelf for tools and another shelf under the rotisserie for your bowl to collect and then re-use fat dripping by repouring from the top perferated trough.

The two side handles allow the rotisserie to be easily moved, and you can access the cooking oven by opening the side pannels on the front and back.

The skewer system kit (each skewer is 66 cm long) is made of “angular steel triangles” and works like a “satellite” because each spit rotates independently. Moreover, each spit can be individually removed or inserted to facilitate food preparation and serving.

This model is recommended for about 12/15 generous servings.

Product does not come in a box. Imported from Italy.

History of this Rotisserie.

The Brescian culture stretches back to the way that hunting was regulated on lands and reserves owned by Lombard aristocrats. Villagers were not allowed to hunt large game like deer, roebuck, or boar, for example. But land owners had little regard for small game and fowl that could be hunted using nets, bow and arrow, or various traps — techniques that could be implemented with scarce resources.

With this “bounty,” villagers had access to important animal-based protein in their diet, which was otherwise based on flour dumplings, polenta, and other soups. Originally, the spiedo was prepared exclusively with small fowl and cooking times were long. By turning the spit at regular intervals, the hunters could cook the small birds — robins and finches — that they had killed. Cooking times were determined by the angle of the fire and the way the fowl were butchered.

The official local designation requires that the dish be comprised of birds, pork ribs, pork shoulder, and/or pork loin that has been cooked on a spit — called a ranfia locally — that has been turned over low heat for many hours. The preparation is known as spiedutura and it consists in alternating the various meats (the prese) in a uniform manner on the skewer.

Usually, the first ingredient to be skewered is a potato slice. Sage leaves are arranged between each ingredient and inside the pieces of meat. Fatty meat is arranged close to the fowl in order to keep the birds soft and to keep them from becoming dry during the cooking process. The ingredients are never squeezed or pressed on one another. They are simply arranged on the skewer in a uniform manner in order to ensure that they cook evenly.

During cooking, the skewers are basted and dressed with a mixture of rendered butter and lard and salt that is reserved in a tub beneath the oven. The mixture is distributed constantly on the hood above so that it can drip evenly on the roasting meat below.