stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
. It is made from low-grade cuts of
veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
onions
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...
and accompanied by
sauces
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word t ...
, vegetables and herbs.
In Italy
In Italian cuisine, spezzatino is prepared by using veal meat, which is seasoned with
potatoes
The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae.
Wild potato species can be found from the southern United ...
and peas. There are many regional variants of stew throughout the
peninsula
A peninsula (; ) is a landform that extends from a mainland and is surrounded by water on most, but not all of its borders. A peninsula is also sometimes defined as a piece of land bordered by water on three of its sides. Peninsulas exist on all ...
. For example, in Tuscany is prepared a famous variant made with beef,
carrots
The carrot (''Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nativ ...
, celery and onions., in Umbria are traditional the spezzatini di montone ( mutton) and roe, in Nuoro wild boar spezzatino is traditional, whereas in Friuli Venezia Giulia spezzatino is served with aromatic herbs and dry white wine.
Elsewhere
Spezzatino finds counterparts all over the world, including Hungariangoulash, Makhan murg from India and Corsican stufatu.{{Cite book, last=Autori vari, title=Francia settentrionale e centrale, publisher=EDT, year=2011, pages=566
Carbonade flamande
Flemish Stew, known in Dutch as stoofvlees or stoverij and in French as carbon(n)ade ''à la flamande''Chili con carne
* Gulasch
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...
