When the cold season envelops the landscapes of Lombardy, nothing is more inviting than a Brescia-style spit roast or polenta and birds, a dish that embodies tradition and the warmth of a beautifully set table. This rich and hearty second course is a celebration of meat, where small birds, pork loin, and rabbit intertwine in a dance of flavors, wrapped in sage leaves that release their unmistakable aroma during cooking. The spit-roasting technique, which allows for slow and even browning, makes every bite a unique experience, enhancing the tenderness of the meat and the smoky flavor. Traditionally served with soft polenta, this dish is perfect for special occasions, such as Sunday family dinners, where every detail is designed to warm hearts and bring people together around the table. You will discover the pleasure of a meal that, in addition to nourishing, tells stories and has deep roots in Brescia's culture.

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.