One of the most appetising flavours in our cuisine, an essential ingredient to the italian tradition of sunday roasted meats and for the adventurous gourmets… a true passion!

Fegatelli alle erbe

To prepare "fegatelli" use finely trimmed pork livers, add chopped sage, bay leaves, wild fennel, fine bread crumbs, salt and a little sugar. Distribute equal amounts of the paste into individual "organic nets" (which originally hold pork organs and intestines). Secure dumplings with skewers. Cook in a generous amount of olive oil for 10 to 15 minutes and serve alongside a variety of roasted meats.