A day visit to the Egyptian Museum in Turin am I to pass in front of a bank of gastronomy and professional bias makes me dwell on spiedone a strange thing was that I had never visto.La strange and unique, but most were just beautiful to see , very rudely tell effetto.Mi that are made with beef, herbs Piedmont (and where do I find them?), in short, are a little vague, too misterioso.Questo made me the desire to look even better and understand almost certainty how they were made (of course I bought them not, because the sympathy of gastronomes was similar to that of a cat attached to the testicles.) But if they were as good as so beautiful, I had to force things a day butcher them in my future. Go for it! And 'a dish that I make especially in the months of April, May, June and July, in scope than summer so that execution may sound easy, but actually requires some skill in all the cucina.Il realizable with beef skinny leg wrought, that sprinkle abundantly with rocket and bacon grana.La binds the whole giving an added flavor to this beautiful spiedino.Cotto 10 minutes on the hot pan or on the glowing charcoal grilled in olive oil compagnia.Un raw and a bit of my old flavor .... here we go! A healthy carnivore takes a bite devouring it with gusto, never to miss a good red wine to toast in the company in this food divino.Non can think well ... love well sleep ... well ... if you have not eaten well!