So "my dear fellow-visitors and readers lend me your ears... and eyes..."
Every moment is the right moment to eat a "pezzo di rosticceria". We say "pezzi" that is "pieces". For example: a calzone is a piece of rotisserie, as well as the rollò, ecc... this is how we call them when we mean the whole of them.
Everyone likes it and there is NO specific moment during the day (or night!) to have a calzone, a pizzetta or an arancina. The keyword is ALWAYS. For instance, workers that start very early in the morning may eat some of these pieces at 9 or 10 o'clock as a rich breakfast, to gather more energy, as well as kids at school during break time, more or less at 11 o'clock.
The Sicilian rotisserie (except from the famous arancine made of rice), is all made with the same dough, which is the dough we also use for our "brioche" (soft Sicilian buns usually rounded) and for the sweet rotisserie as well, usually eaten for breakfast.
The most common pieces are: the calzone (fried or baked and filled with mozzarella cheese & ham), the pizzetta (a small pizza but thicker), the rollò (with a German wurstel), the ravazzata (rounded and baked, filled with meat), the rizzuola (the same of the ravazzata but fried), and the arancina (fried rice balls filled with minced meat or cheese & ham, here in the picture on the right).Obviously there are some more types depending on the bars. You may also find the crostino (a fried rectangle filled with bechamel sauce & ham) or different versions of the baked ravazzata filled with bechamel sauce and spinach or mushrooms.
Then we also have the "mignon rotisserie" (in the picture above), which is basically the same thing but the pieces are smaller, the word mignon infact is French and means small, miniature. We could say that they are a kind of traditional Sicilian finger food, perfect for a cocktail or a buffet with friends.
Soon I will post the recipe of this soft lovely dough used for the brioche and the rotisserie. In the meantime enjoy the rest! ;)
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