"Liver in the style of Lodi." Slices of liver marinated in oil with fennel seeds, wrapped in prosciutto and caul fat and fried.
Thin strips of liver, usually calf's, fried with lots of onions and then lightly cooked in white wine, usually served with polenta.
"Liver of Seven Cannons." Unexpectedly, this Sicilian dish contains no liver, but consists of slices of fried squash in a sauce with garlic, sugar and vinegar. It is named after a street of the same name in Palermo where a street vendor was unable to afford liver to put into a dish and sold it instead with only squash in a sweet and sour sauce.
