The spit is the characteristic dish of the inland of Brescia and is a real object of worship. Its preparation requires time and talent: it is necessary to spit first of all a piece of potato, followed by pieces of meat alternating with sage leaves. In the past, the only available proteins were provided by fowls, and, with the passing of time, by pork loins, guinea hens, chickens, and rabbits. The fire must be lit in advance, so that the embers are ready for the first cooking stage. After about one hour, when the meat is dry, everything is oiled with lard and butter while the spits slowly continue to spin.