"Style of the glutton." A complex sauce from Calabria and Sicily of the juices of meat or fish, often cooked on a spit, with wine or vinegar, tomatoes, ham, livers, perhaps sultanas, olives, capers and herbs, sometimes made more savoury with anchovy fillets. A tray is placed under the rotating meat to catch the juices and these ingredients are then mixed in. The tray is called a leccardu and the dish is also called by this name. It may have the appearance of a stew. A version in Abruzzo will include baked peppers and tomatoes.