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Fegato alla veneziana: fried calves' liver and onions served on polenta, is a famous speciality of Venice. In Tuscany and other regions they like to put strips on skewers with lardo, and grill or fry in breadcrumbs. In Trento they might make canederli with liver instead of the usual speck.

Fegato grasso: foie gras

Text © Dana Facaros and Michael Pauls

Images by: Alpha