• Pork ribs
  • Chicken
  • Rabbit (if you don't find rabbit or don't like it, you can use sausage
  • Liver (optional)
  • Pork neck
  • Pork fat
  • Sage
  • A glass of I tre fratelli Prosecco 


Cut all the meat in cubes, trying to keep the same size. Slice the pork fat, wash the sage and use the leaves. According to your own grill, insert the different pieces of meat, making sure you put one leaf of sage and one slice of pork fat in between each piece of meat.

Put the spit about two feet from the fire, ensuring the slow rotation, cooking for about 5-6 hours. Add a glass of I Tre Fratelli Prosecco on the meat, 3 or 4 times while it's cooking. 

Take it off piece by piece and serve.

If you don't have an open fire, like us here in Auckland, you can do it on your rotisserie on your bbq. 

Don't forget to open a bottle of JK14 while you eat the spiedo: Labano Prosecco is always good, or any red would match perfectly with the meat, Nonno Mario, Ciccio, Malanotte...BUON APPETITO!