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From Antiquity to Today
The traditional dish of Spiedo Bresciano was born from a love of togetherness, celebration, and sharing. This is why its preparation and long, slow cooking process are meant to be enjoyed together: Spiedo is at its best when it brings at least 6 to 8 people around the same table.
The traditional dish of Spiedo Bresciano was born from a love of togetherness, celebration, and sharing. This is why its preparation and long, slow cooking process are meant to be enjoyed together: Spiedo is at its best when it brings at least 6 to 8 people around the same table.
In the past, Spiedo Day was a special occasion. Family and friends would gather around the table, share stories, enjoy good wine, and savour the anticipation, turning the preparation of the dish into a true celebration.
In the past, Spiedo Day was a special occasion. Family and friends would gather around the table, share stories, enjoy good wine, and savour the anticipation, turning the preparation of the dish into a true celebration.
This is the spirit we want to keep alive today.
This is the spirit we want to keep alive today.
So, when you book our Spiedo, make it an occasion to share with your family or friends.
So, when you book our Spiedo, make it an occasion to share with your family or friends.
Don't book a table for just two: invite the people you love. Take the time to be together, to talk, raise a glass, and savour a traditional and special dish that was created to be shared.
Don't book a table for just two: invite the people you love. Take the time to be together, to talk, raise a glass, and savour a traditional and special dish that was created to be shared.
The Brescian Harmony of Fire and Flavor
The Brescian Harmony of Fire and Flavor
Each piece of meat, called presa, is spaced with sage leaves and slices of potato, skewered on long spits—called bracoi or schidoni in the Brescian dialect. This preparation demands time, precision, and considerable expertise, resulting in a superior cooking quality and the rich aroma of perfectly roasted meats.
A Perfectly Mastered Cooking Technique
The cooking (and culture) of the Brescian spiedo is a process that demands time and attention. It all begins with preparing the fire in a separate fireplace to obtain embers. After about half an hour, the embers are ready and are placed 15-20 cm from the meat already skewered on the spit. The embers should not be too hot to avoid burning the meat, which is rotated constantly—traditionally by hand, but now often with a motor.
Initially, the meat cooks alone for 30 minutes, it is then basted with butter every 45 minutes. This step is crucial to keep the meat tender, ensure even cooking, and prevent burning. After an hour, table salt must be spread on the meat.
The overall cooking time for the Brescian spiedo is about 6 hours. Fifteen minutes before completion, particularly hot embers are added to create a crispy crust while keeping the inside tender; it is considered done when a light foam from the residual butter appears on the meat. This slow cooking process imparts the unique flavor that defines the dish.
Of course, the secrets that give the spiedo its true flavor and texture cannot be summarized in a few basic steps, they come from the mastery of the cook and a long-standing tradition.
Traditional Spiedo of the Brescian Valleys
At Scuderia Castello, we proudly celebrate the ancient tradition of spiedo from the valleys of Brescia—a culinary art that embodies the essence of our land and its rich heritage. Our approach focuses exclusively on three types of meat: pork, rabbit, and chicken. This carefully curated selection honors our commitment to authentic and genuine flavors.
In its preparation, the cuts of meat, known as prese, are alternated with fragrant sage leaves and slices of potato. This thoughtful layering not only enhances the flavor but also creates a harmonious balance between the elements. The intense aroma of sage blends beautifully with the meats, while the potatoes contribute a unique softness and earthy depth to the dish.
Cooking is a ritual we approach with respect and meticulous care. The spits rotate slowly, allowing the meats to cook evenly and retain their succulence. Throughout the process, each piece is basted with precision to ensure the final result is richly flavorful and irresistibly tender.
For us, spiedo is far more than just a dish—it is a moment of conviviality, an opportunity to gather, to share, and to celebrate the pleasure of a meal prepared with passion and ancient wisdom. Each spiedo we serve is a heartfelt tribute to the traditions of Brescia: a simple yet profound ode that keeps alive a culinary practice deeply tied to our identity, our love for exceptional cuisine, and our enduring connection to the land.
Not just any roast, but a "starred" roast!
Our awards speak for themselves:
15th Spiedo Competition
2nd Place
Location: Padernello
Date: November 26, 2023
2nd Edition - King of Spiedo
( Toscolano Maderno, September 14, 2019 )
3rd Spiedo Competition - Memorial Gioan
1st Place
(Padernello, October 23, 2011)
7th Spiedo Competition
1st Place
Padernello, October 18, 2015
2nd Edition
King of Spiedo
Toscolano Maderno
(September 14, 2019)
4th Spiedo Competition
2nd Place
(Padernello, October 23, 2011)
Enjoy the lush greenery and warm comfort of Scuderia Castello
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Booking recommended at least 12 hours in advance
Booking recommended at least 12 hours in advance
To make the most of fresh, seasonal ingredients and provide each guest with attentive service, our restaurant has a limited number of seats. We therefore recommend booking at least 12 hours in advance.
To make the most of fresh, seasonal ingredients and provide each guest with attentive service, our restaurant has a limited number of seats. We therefore recommend booking at least 12 hours in advance.
To make a reservation you can fill out the form, call us or text us on WhatsApp
To make a reservation you can fill out the form, call us or text us on WhatsApp
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