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chicken livers

They're very fond of them in central Italy, grinding them up into a patè to spread on crostini. Elsewhere they might end up in a risotto or in pasta sauce, or cooked on a spit. Venetians sometimes use them instead of veal liver to make their beloved liver and onions: fegatini alla veneziana.

Text © Dana Facaros and Michael Pauls

Images by: Conan