This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play


'sticks' or breaded mini-kebabs

Stecchi are sticks, often popsicle sticks, and short for the portable ice cream treats stuck on them (although a plain old popsicle is usually a ghiacciolo.

Stecchi fritti: Take a toothpick or small skewer, stick on small bits of meat and cheese, cover in bechamel sauce, roll in egg and breadcrumbs and deep-fry.

In Bologna they wear the grander title of stecchi fritti alla petroniana (Bologna is St Petronius's city), and the mix of materials can include mortadella, gruyere cheese, chicken, veal and sometimes animelle.

In Liguria, stecchi fritti al genovese traditionally employed animelle and other pork offal with cheese, and instead of bechamel the covering was made of the same ingredients ground up with breadcrumbs. Nowadays better cuts of meat are generally used.

Text © Dana Facaros and Michael Pauls

Images by: piccole ricette