{"id":11793,"date":"2023-12-08T08:45:59","date_gmt":"2023-12-08T07:45:59","guid":{"rendered":"https:\/\/villadianella.it\/il-girarrosto-toscano-secondo-lo-chef-alessio-bagnoli-di-villa-dianella"},"modified":"2026-08-22T23:35:20","modified_gmt":"2026-08-22T21:35:20","slug":"il-girarrosto-toscano-secondo-lo-chef-alessio-bagnoli-di-villa-dianella","status":"publish","type":"post","link":"https:\/\/villadianella.it\/en\/il-girarrosto-toscano-secondo-lo-chef-alessio-bagnoli-di-villa-dianella","title":{"rendered":"The Tuscan Spit Roast According to Chef Alessio Bagnoli of Villa Dianella"},"content":{"rendered":"[vc_row type=&#8221;in_container&#8221; full_screen_row_position=&#8221;middle&#8221; column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; row_border_radius=&#8221;none&#8221; row_border_radius_applies=&#8221;bg&#8221; 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column_backdrop_filter=&#8221;none&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; column_position=&#8221;default&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/1&#8243; tablet_width_inherit=&#8221;default&#8221; animation_type=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][vc_column_text]\n<div class=\"gmail_default\">\n<p>At the heart of Tuscan tradition, chef Alessio Bagnoli of Villa Dianella presents his version of the spit roast, a recipe perfect for outdoor gatherings and convivial evenings. This rich, flavourful dish is ideal for 10 people.<\/p>\n<p><b>Ingredients:<\/b><\/p>\n<ul>\n<li>1 chicken, cut into pieces<\/li>\n<li>8 pork sausages<\/li>\n<li>10 slices of fresh pork belly (about 2cm thick)<\/li>\n<li>4 thick slices of pork collar (coppa)<\/li>\n<li>Slices of crusty homemade bread (about 3cm thick)<\/li>\n<li>Dianella extra virgin olive oil, to taste<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>Sprigs of sage<\/li>\n<li>A few rosemary sprigs (for basting the roast during cooking)<\/li>\n<\/ul>\n<p><b>Preparation:<\/b><\/p>\n<ol>\n<li>First of all, you&#8217;ll need a fireplace or barbecue and a rotisserie machine to turn the spit.<\/li>\n<li>In a bowl, mix the salt and pepper well. Use this mix to season all the pieces of meat.<\/li>\n<li>Thread the pieces of meat onto the spit, taking into account the texture of each piece and balancing the weight along the whole length of the spit. Alternate the different types of meat and, between one piece and the next, also thread on sprigs of sage for extra flavour.<\/li>\n<li>Light the fire in the fireplace or barbecue. Position the spit on the rotisserie machine, about 20 centimetres from the open flame.<\/li>\n<li>Cooking should take about 2 hours. During this time, baste all the pieces of meat with a rosemary sprig or a brush, dipped in a small bowl of Dianella extra virgin olive oil, to keep the meat juicy and stop it from drying out.<\/li>\n<li>In the final stage of cooking, bring the glowing embers closer to the spit to give the meat a nice golden colour.<\/li>\n<li>Once cooking is finished, slide the pieces off the spit and arrange them on a platter.<\/li>\n<li>Serve this delicious spit roast hot, accompanied by slices of toasted homemade bread and a good glass of <a href=\"https:\/\/villadianella.it\/i-vini\/\">Villa Dianella wine<\/a>.<\/li>\n<\/ol>\n<\/div>\n<div class=\"gmail_default\">This dish, which celebrates the simplicity and goodness of Tuscan cuisine, is sure to delight your guests and turn any occasion into a special moment. 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