Polenta con salsicce e spuntature is a traditional warming Roman winter dish, with a rich tomato sauce. They are also used to flavour a classic sugo for gnocchi.
In Le Marche, however, spuntature means veal intestines (the same bits Romans use to make pajata); spuntature marchigiane are washed, then marinated in white wine, garlic, rosemary, salt and pepper, then threaded on a skewer and grilled.
Marischio in the Marche holds a festa con le spuntature in July.
Image by Godfrey