Italian Spezzatino
Italian Spezzatino is a traditional, hearty stew from Northern Italy, particularly Lombardy and Emilia-Romagna, made with small, cubed pieces of meat (often beef or veal) slow-cooked with vegetables like carrots, celery, onions, and tomatoes, and sometimes potatoes. It's a classic example of Italian 'cucina povera' (peasant cooking), designed to be flavorful, comforting, and economical.
🍽️ Nutrition at a glance
This dish is a well-balanced, protein-rich meal, with the meat providing a substantial amount of protein and the vegetables adding fiber and vitamins. A typical serving (about 1.5 cups) generally ranges from 350-450 calories, with moderate fat content from the cooking oil and meat.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 650 mg |
| Potassium | 480 mg |
| Iron | 3.2 mg |
| Zinc | 5.5 mg |
| Vitamin B12 | 2.8 µg |
| Niacin (B3) | 8.5 mg |
| Selenium | 32 µg |
| Phosphorus | 290 mg |
| Vitamin B6 | 0.6 mg |
Per 1 typical serving (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Spezzatino showcases the Italian philosophy of transforming simple, inexpensive ingredients into a deeply satisfying dish through slow cooking. Nutritionally, the slow simmering process helps tenderize the meat and allows the flavors to meld, while the combination of protein, vegetables, and sometimes potatoes makes it a complete and nourishing one-pot meal.
