Fegatelli

Fegatelli are traditional Italian skewers or bundles of pork liver, typically wrapped in pork caul fat (rete) or sage leaves and grilled or fried. The dish originates from central Italy, particularly Lazio, Umbria, and the Marche region, where it is a rustic street food or trattoria staple. The name derives from *fegato* (liver), reflecting the central ingredient. Key components include fresh pork liver cut into bite-sized pieces, seasoned with salt, pepper, and often aromatic herbs such as rosemary, fennel seeds, or bay leaves. The caul fat bastes the liver during cooking, ensuring moisture and a crisp, golden exterior.

A great version balances the liver’s mineral richness with a light, crispy skin and a hint of smoke from the grill. The interior should remain tender, not overcooked or chalky. Regional variations abound: in Umbria, fegatelli are often skewered with bay leaves and grilled over live coals; in Tuscany, they may include breadcrumbs or lemon zest; in Lazio, some cooks add a pinch of chili. In the Marche coastal town of Fano, fegatelli are a specialty at **Trattoria Al Giardino da Giamburesti**, where they are prepared with local pork liver, wrapped in caul fat, and grilled over wood fire. This version, praised by food creator *Braciamiancora*, is noted for its smoky aroma and perfectly rendered fat. Across Italy, fegatelli are served as an appetizer or part of a mixed grill, often accompanied by crusty bread and a glass of red wine.