Brescian Spit or Polenta and Birds

Clean the small birds, prepare all the pieces of meat, pound some slices of loin (some use pork coppa) and roll them up, cut the potatoes into slightly thick slices without washing them, melt butter and oil in a saucepan with sprigs of sage. Thread the ingredients onto the skewers, alternating them, and separate the ingredients with sage leaves. If the birds are small, place them at the beginning and end of the skewers; between each portion, place the slices of potato. Cook on the spit over a wood fire of olive and vine, turning for about an hour, then salt and moisten with the hot seasoning, collecting the drippings in another small saucepan. Continue cooking for at least four hours, continuously basting and renewing the coals under the spit. Serve with fresh polenta and salad, preceded by a dirty soup.
In Brescia, there are two schools of thought on the preparation of polenta and birds: the first, closer to the Bergamo province, involves cooking the small birds and loins in a large saucepan; the second, from the capital to Lake Garda, involves cooking the loin and birds exclusively on the spit. It should be noted that from Valsabbia to Valtenesi, other ingredients such as ribs, chicken, rabbit, potatoes, and even eel are added. The proposed small birds are protected species; today you must absolutely use permitted birds and consume them exclusively at home.