A close relative of ciavuscolo, it is a sort of paté de foie of the poor: the recipes are many, but the ingredients are almost always pork liver, meat and a little fat, dressed with salt and pepper, seasoned with grated orange peel, garlic, and nutmeg, and put into natural bowels. It has a very particular sweet-salty taste and is spread - after a very short maturation period - on slices of toasted bread. With liver, also a sausage is prepared: the ingredients are the same, but the size is smaller.
|Norcineria Alto Nera||Castelsantangelo sul Nera (MC)|
|Macelleria Angelo Calabrò||Visso (MC)|
|Società Petacci||Visso (MC)|
|Macelleria Giuseppe Marini||Amandola (FM)|
|Alfredo Costantini||Montefortino (FM)|
|Corona Carni||Montemonaco (AP)|