Grigliata mista di carne

Trim any excess fat from the costine di maiale, fettine di manzo, costolette di agnello, and cosce di pollo. Prick the salsiccia fresca several times with a fork to prevent bursting.

Finely chop the fresh rosemary and fresh sage. Mince the garlic.

In a large bowl, combine the extra-virgin olive oil, chopped fresh rosemary, chopped fresh sage, minced garlic, coarse sea salt, and black pepper.