Elaborate delicacies such as brains, sweetbreads, lamb cutlets, small fish, chicken breasts, eggplant, zucchini, mushrooms, frogs’ legs, sweet pastes etc, dipped in batter and fried.
A garnish from Calabria made by cooking pork fat and meat slowly together with chillis until the fat has rendered. It is then usually preserved in salt and used for scattering onto soups.
"Mixed fry-up (Italian style)." Small morsels of food dipped in breadcrumbs and deep-fried. These might include slices of veal or sweetbreads; a mixture of liver, ham and cheese bound together with béchamel sauce and rolled into balls; croquettes or pieces of Mozzarella, courgettes (US: zucchini), artichokes or aubergines (US: eggplants) cut into manageable mouthfuls, or fruits. In Piedmont you may find small lamb cutlets fried.
A platter of mixed fried brains with sweetbreads and artichokes, often with chicken breast meat or rabbit. Often served with polenta.
A platter from Lombardy of fried foods, usually including brains with veal, liver, cockscombs and vegetables.
"Mixed fry-up in the style of Rome." Rome traditionally had dishes with a lot of meat, and this is no exception. This is a fry-up which might include lamb or pork, offal (US: organ meat) and vegetables, dipped in batter and deep fried.
A platter of mixed fried fish and seafood sometimes with a few fried vegetables thrown in. The fish may include sardines, anchovies, squid and prawns, whatever is freshly available.
