Alta Marca Skewer

The Alta Marca spit is one of the most beloved and symbolic culinary traditions of the Treviso foothills. It consists of the slow, prolonged spit-cooking of mixed meats-usually chicken, rabbit, ribs, pork neck, and baby birds (where permitted), interspersed with sage leaves and slices of lard- seasoned with salt and brushed with melted butter or oil. Cooking takes place for hours in front of the embers, following an almost sacred ritual that unites families and communities during festivals and celebrations. The spit is the absolute star of village festivals and Sundays in Veneto, often accompanied by yellow polenta and radicchio. Each area has its own variations, but they all share the care taken in selecting meats and a passion for being slow. The spit is not just a dish, but a collective experience, rooted in the culture of conviviality and respect for time.