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pigs liver

The Romans like them as fegatelli alla romana are cooked on a spit, alternating with pieces of bread and prosciutto, but the Tuscan are the biggest fans of pig livers: among their recipes are fegatelli alla fiorentina, also cooked on a spit, are made with bay leaves and crostini. In the Valdarno, the spit may have chunks of lamb or thrushes along with the livers.

The Tuscans also make an ancient dish, fegatelli di maiale con retina (or all'aretina or con ratta)—livers wrapped with fennel seeds and bay leaves in caul fat or omento then cooked in lard; they also do them with onions and beer in fegatelli in padella.


Meats & Poultry


Text © Dana Facaros & Michael Pauls

Image by Timothy Vollmer