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Coratella can mean the organs of any small animal, such as rabbit or poultry, but it's used most often for the heart, lungs and liver of abbacchio (milk-fed young lamb). Coratella di abbacchio ai carciofi (cooked with artichokes) is a Roman classic.

In some recipes, and in some butcher shops, coratella can also include spleen, sweetbreads or kidneys

Text © Dana Facaros and Michael Pauls

Images by: Fabiana