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8 foods match this view. Search local names, narrow the map, or follow a category.
Trentino-Alto Adige, Italy
Budino di cervella (Brain Soufflé) is a named Italian offal from Trentino, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Lazio, Italy
Cervello al limone (Brains with Butter and Lemon) is a named Italian offal from Lazio, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Italy
Coda in padella is a named Italian offal from Province of Viterbo, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Sardinia, Italy
In Sardinia, Coiettas is Sardinian parcels of minced meat and cheese wrapped in casing.
Umbria, Italy
Coratella con carciofi is a named Italian offal from Umbria, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
Venice, Italy
Venetian calf's liver thinly sliced and cooked with caramelized onions, often with polenta. A historic dish of Venice.
Florence, Italy
Florentine-style tripe simmered with tomato, Parmigiano, and vegetables, baked in a dish. A humble Tuscan second course.
Rome, Italy
Roman-style tripe simmered with tomato, mint, Pecorino, and soffritto. A humble 'quinto quarto' (fifth quarter) dish of offal cookery.