Cuoricino di Pollo

**Cuoricino di Pollo**

**Cuoricino di Pollo** (Italian for "little chicken heart") is a premium yakitori skewer consisting of the heart of a young chicken, prized for its tender texture and concentrated, mineral-rich flavor. The dish originates from Japan’s *yakitori* tradition, where every part of the bird is utilized, but it has been elevated to a delicacy in high-end establishments.

The key ingredients are simply the chicken heart, salt or *tare* (a sweet-savory soy-based glaze), and binchotan charcoal for grilling. A great version is distinguished by the heart’s texture—cooked to a medium-rare or medium doneness so the exterior is lightly charred and smoky while the interior remains juicy and almost creamy. The skewer should be seasoned minimally to let the natural umami shine.

In Kyoto, Japan, the dish is a specialty at high-end yakitori spots. According to the Italian food program *Cosa mangiamo oggi?*, the unnamed Kyoto restaurant featured serves Cuoricino di Pollo as a standout item, emphasizing the purity of the ingredient. Another Kyoto venue, **Torisho Sai**, is also cited for its exceptional preparation, where the hearts are sourced from young chickens and grilled over binchotan for a delicate, smoky finish.

Regional variations are subtle: in Tokyo, the heart might be basted with *tare* for a sweeter profile, while in Kyoto, salt-grilled versions are more common to highlight the ingredient’s natural taste. Some chefs also pair it with a squeeze of sudachi citrus or a sprinkle of sansho pepper.