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Dec 26, 2011 03:26 PM

Spiedini, spitini, etc...

My friend just posted a photo of "spitini" that his MIL made, and I had never seen these before (despite my Italian roots!). When I googled the term to find recipes, they varied from Italian "kebabs" to stuffed rolled meats.

Has anyone made these before, and if so, what is the "true" method?


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  1. Spiedini alla Romana.....

    Fried bread stuffed with mozzarella and prosciutto...served with capers and anchovy butter. Crust is removed first, stuffed, then dipped in egg and fried.

    I never had it as a kebob or skewered....always at a better Italian restaurant.

    1. My friend's family used to make them, and they were kabobs. That's all I know, I never actually tasted them although he was nuts for them.