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 Sweetbreads with Tomatoes and Peas
Delicate calf’s sweetbreads (thymus), poached and peeled, then sautéed with peas and tomatoes.
Pan-Roasted Squab Pigeons with Sage
Squab is roasted in a covered pan with white wine, sage, pancetta, and its own liver. The meat becomes incredibly tender and flavorful.