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Zampe can be veal, pork or lamb. Veal trotters are often made into a salad with olives and vegetables: insalata di zampi. Florentines cook it together with tripe: trippa e zampa (sometimes added to trippa alla fiorentina).

Lamb trotters are usually called zampetti. Another, now rare, Tuscan dish eaten at Vicchio on Easter Monday was testicciola e zampetti di agnello fritti (head and trotters boiled and deboned then deep fried in batter).

Zampone, the fanciest stuffed version, with lentils on the side, is a favourite New Year's dish all across Italy.

Text © Dana Facaros and Michael Pauls

Image by russiaitaly