The umido is an Italian cooking system for meat, fish, or vegetables, which takes place in a container preferably of terracotta (or in any case with good heat conduction), starting from the browning of the food in fat and then continuing with the addition of little liquid, in which the food must cook slowly and for a long time. "Umidos" are, for example, spezzatino, braised meats, stews, the stracotto, the salmis.