Those of bulls, rams and pigs all have their fans; commonly they are carefully cleaned, sliced and fried in flour or batter. They may appear in a Piemontese finanziera, or with fennel, or alla cacciatora with bay and rosemary,or even trifolati, marinated with mushrooms in oil, garlic and parsley.

Poultry granelli are often served in the same dish as the cockscomb (creste), as in the timballo alla Bonifacio VIII.

This is a preview of the content in our Italian Food Decoder app. Get the app to:
iOS App Store Google Play