 | This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Rosticciana" – news · newspapers · books · scholar · JSTOR (April 2024) |
 Rosticciana with potatoes | |
| Alternative names | Rostinciana |
|---|---|
| Course | Secondo (Italian course) |
| Place of origin | Italy |
| Region or state | Tuscany |
| Main ingredients | Pork |
Rosticciana (Italian: [rostitˈtʃaːna]) or rostinciana (Italian: [rostinˈtʃaːna]) is an Italian pork dish typical of the Tuscany region, grilled on charcoal or wood fire.
It consists of pork ribs that are seasoned with various spices (sometimes just pepper and salt) and rosemary dipped in vinaigrette before and after cooking.
See also
Media related to Rosticciana at Wikimedia Commons
References
- Paola Gho (2008). Dizionario delle cucine regionali italiane (in Italian). Bra (Cuneo): Slow Food Editore.
 | This meat-related article is a stub. You can help Misplaced Pages by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Misplaced Pages by expanding it. |