What Is Spiedie?
A spiedie (pronounced “speedy”) is a dish local to Binghamton, NY, and somewhat more broadly known and enjoyed throughout Central New York State. A Spiedie consists of cubes of chicken or pork, but it may also be made from lamb, veal, venison or beef. The meat cubes are marinated overnight or longer (sometimes for as long as two weeks under a controlled environment) in a special marinade, then grilled carefully on spits (if steel skewers are used, they are called "spiedie rods") over a charcoal pit.
The spiedie has been celebrated at the Spiedie Fest and Balloon Rally in Binghamton, NY, every August, since 1983. The annual event includes a spiedie cook-off in search of the best spiedie recipes. The spiedie and the Spiedie Fest were featured on an episode of The Food Network's "Unwrapped".
History:
The original idea for spiedie was brought by Italian immigrants to Upstate New York in the early 1920s. The specific origin of the spiedie is disputed. Two men – Agostino "Augie" Iacovelli and Peter Sharak – are credited with the creation of the spiedie. The term "spiedie" comes from the Italian "spiedo" meaning spit or "spiedini" referring to cubes or balls of meat cooked on a skewer. Traditionally the early Broome County spiedie was made only from spring lamb, but currently most commercial restaurants prepare spiedie using chicken or pork. The "chicken category" was added to the Spiedie Fest cook-off in 1987, and quickly became the most popular meat choice.
The Farneti family, former residents of Binghamton for 47 years, proudly brings to the Jersey shore their own signature speidie recipes for you to enjoy.
Try a spiedie.....you'll love it.
