Honeycomb Tripe with Parmesan Cheese
Succulent honeycomb tripe slow-cooked with white wine, tomatoes, and herbs, finished with a generous swirl of Parmesan.
Oxtail, Vaccinara Style (Coda alla Vaccinara)
The legendary Roman stew. Oxtail slow-cooked with celery, wine, and tomatoes until falling off the bone.
Poached Brains with Olive Oil and Lemon Juice
A lighter way to serve brains. Simply poached and dressed warm with high-quality olive oil and lemon juice.
Fried Calf’s Brains (Cervella Fritte)
The most popular way to eat brains in Italy. Poached, cooled, breaded, and fried to a golden crisp. Creamy inside.
Sautéed Lamb Kidneys with Onion, Garlic, and White Wine
Lamb kidneys flash-cooked with garlic and parsley, finished with a white wine glaze.
Sautéed Lamb Kidneys with Onion, Treviso Style
Lamb kidneys pre-cooked briefly to remove strong flavors, then sautéed with sweet onions and parsley.
Sautéed Sweetbreads with Tomatoes and Peas
Delicate calf’s sweetbreads (thymus), poached and peeled, then sautéed with peas and tomatoes.
Sautéed Chicken Livers with Sage and White Wine
Chicken livers sautéed with golden onions and fresh sage, deglazed with dry white wine. A classic Tuscan flavor profile.
Grilled Calf’s or Pork Liver Wrapped in Caul
Liver pieces wrapped in caul fat (natural netting) and grilled. The melting fat bastes the meat, keeping it incredibly juicy.
Breaded Calf’s Liver (Fegato Impanato)
Thin slices of calf’s liver coated in toasted breadcrumbs and fried. The crisp coating protects the meat’s delicate moisture.