A smooth liver sausage from Abruzzo e Molise made with pork liver and the hot peppers called diavolicchio. Meant to be eaten with mortadella dolce.
A type of mortadella, a particularly finely ground sausage, from the Val di Nera in Umbria, with a wide thread of lardo running through it.
A sausage from Trentino-Alto Adige made with minced pork. In the Val di Sole an elaborate version is rollewd in cornmeal, pressed and smoked over beech chips.
A dish from Calabria based on veal or pork tripe and offal (US: organ meat), flavoured with chillis and stewed in red wine and tomatoes, generally eaten around a flatbread or pitta, and maybe served as a warming breakfast.
