The rotisserie is a typical Italian place, where it is possible to both buy for takeaway and consume hot food. In a rotisserie, we find mainly roasts (hence the name) and fried foods, but often also the most important and rich dishes of the Italian tradition. In fact, in a classic Italian rotisserie, there is rarely a shortage of many dishes linked to Italian regional traditions, even suitable for a quick meal: from roasted, skewered, or fried chicken, to baked and fried potatoes, but also slices of breaded meat, meatballs, both plain and with sauce, lasagne, baked pasta, cannelloni, aubergine parmigiana, au gratin vegetables.

At the center of the rotisserie's sales model is the counter, where most of the dishes are displayed. Many takeaways also make traditional tables available to customers where they can consume ready meals more calmly. Very often takeaways also offer pizza by the slice. The rotisserie is also characterized by the low costs of the dishes, which allow you to eat abundantly and substantially while spending less than half of what you would spend in a normal restaurant.

The variety of foods offered depends greatly on the region you are in. In a Roman rotisserie, for example, you cannot miss potato supplì and croquettes, while in a Sicilian-style rotisserie, you will find arancini, aubergine meatballs, bread and paneled, and other specialties. In Naples, on the counter, you will find fried pizzas, seaweed pancakes, zeppole, and much more.

Managing a rotisserie requires numerous skills in food preparation and management of preparation times. The rotisserie is a place where a higher speed of consumption is expected than in a restaurant, and the process of optimizing preparations and takeaway is central. Each dish is the result of a well-codified tradition and is linked to specific preparation techniques (think of the complexity of managing frying, for example), to the choice, quality, and availability of raw materials, and also to careful and expert management of food cost.