This Is How the Mediterranean Grills: Italy

On the morning of 1st May, preparations begin in Terzo, Piedmont, for a barbecue of epic proportions. The logs of half a tree are slowly burnt down, and men in white coats lay mountains of ribs, chicken thighs and snail-shaped sausages on the grates. Then they spread the embers onto the brick barbecues with wheelbarrows and shovels, and slowly the spicy smell of barbecue wafts into the air. In the afternoon, the vineyard surrounded square in the village finally fills up, and thousands of visitors enjoy the combination of Piedmontese wine and crispy meat.