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Fegatino

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.

The Producers
  Norcineria Alto Nera
Others - Castelsantangelo sul Nera (MC)
  Macelleria Angelo Calabrò
Butcher's Shops - Visso (MC)
  Società Petacci
Others - Visso (MC)
  Macelleria Giuseppe Marini
Butcher's Shops - Amandola (FM)
  Alfredo Costantini
Others - Montefortino (FM)
  Corona Carni
Others - Montemonaco (AP)

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