"Calf's liver in the style of Milan."Calf's liver marinated and then dipped in egg and breadcrumbs and fried.
"Sweet liver." A mild pork liver sausage from Abruzzo e Molise which is flavoured with honey and which is intended to be eaten with fegato pazzo.
Foie gras. The "fat" liver of a goose or duck which is force-fed with corn, maize in a practice called "gavage". It is served hot or cold.
"Crazy liver." A sausage from Abruzzo e Molise made with pork liver and the hot peppers called diavolicchio. Meant to be eaten with fegato dolce.
Black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
