finanziera (di pollo)

/fee-nahn-TSYEH-rah (dee POHL-loh)/

A dish from the Piedmont, particularly Turin, designed to show off the wealth of the host. It may contain sweetbreads or chicken livers and giblets, with mushrooms, stewed in a wine or Marsala sauce, often with truffles and tomatoes. It may sometimes contain cockscombs or brains. May also be a pie of the same ingredients in a pastry shell.