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Radio Mercato Centrale


spit roast by Alessandro Baronti

Spit-roasting at its most delicious

Only healthy, genuine and delicious ingredients allowed in Alessandro Baronti’s boutique at the Mercato Centrale Milano.

The free-range chickens that Baronti selects have all been allowed to grow up at their natural pace, mostly among the greenery of the Tuscan hills, where they can breathe the fresh country air. They grow according to the pulse of nature, living on feed made solely from vegetables.
In the boutique, Baronti prepares his free-range chickens for the spit by marinating them in a marinade of aromatic herbs and Tuscan spices, before cooking them over a wood fire. The spit roast is one of cooking’s most ancient techniques: it foregrounds the ingredients while rewarding good preparation with sumptuous, succulent results.

Here, the spit roast is taken to another level.

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The free-range chickens that Baronti selects have all been allowed to grow up at their natural pace, mostly among the greenery of the Tuscan hills, where they can breathe the fresh country air. They grow according to the pulse of nature, living on feed made solely from vegetables.
In the boutique, Baronti prepares his free-range chickens for the spit by marinating them in a marinade of aromatic herbs and Tuscan spices, before cooking them over a wood fire. The spit roast is one of cooking’s most ancient techniques: it foregrounds the ingredients while rewarding good preparation with sumptuous, succulent results.

Here, the spit roast is taken to another level.

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