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collo

neck

In Tuscany, they make a dish called collo di papero ripieno, similar to the famous stuffed goose neck of Périgord (cou d'oie farci): a duck's neck is filled with a mix of duck and chicken livers, egg, breadcrumb, and cheese, then tied up like a sausage and boiled, and served cold in slices.

There's also chicken neck version, collo di pollo ripieno, popular in the Mugello region of Tuscany.

Text © Dana Facaros and Michael Pauls

Images by: Soham Banerjee