Beyond the different stuffing, the names represent different aspects of the recipe. If spitini, in fact, indicates the skewer in which the rolls are placed before cooking, braciole suggests the char-grilled cooking and sasizzeddi the characteristic cylindrical shape. Spitini, slices of veal stuffed with onion, breadcrumbs, passolina (raisin) and pine nuts, caciocavallo and parsley, are made at home or can be bought at the butchers, standing out in the shop window among the most tempting preparations. In each skewer there are three or four rolls, separated by alternating a bay leaf and a slice of onion, which in cooking, especially grilled, will give off their intense aromas. These rolls are a poor dish born from the need to enhance and optimize the ingredients: thin slices of meat stuffed with different cheap ingredients. Although there are similar preparations in the noble tradition, these differ in quality of the meat and richness of the stuffing. The conza (stuffing) of the most popular recipe is that of popular origin, characterized by the presence of passolina and pine nuts, ingredients used to enhance food on holidays. Today the spitini, always present in the grilled meat, are served as street food, on a plate or in a sandwich.