Together with wet caoda is perhaps the signature dish of Piedmontese cuisine.
The mixed fry dish of Piedmont is a popular tradition, even when the animals were slaughtered at home in Piedmont and waste as little as possible, cooked giblets.
The large animals such as lamb, pork or veal in Piedmont, after slaughter, were then divided into the patriarchal family and the sweetbreads, kidneys, the veins, the brains, liver and testes were breaded in bread crumbs and fried in oil. They were then served with black pudding on the day following the holiday slaughter.
Over the years, the preparation of stir-fry has been important additions to the Piedmont and the ease with which you can now buy a variety of meat, can be considered as a main dish and serve.
remains, however, a dish of "Sabbath", and combining the sweet with the salty, has been added to the apple and amaretto (Piedmont products anyway), besides various meats and vegetables, all cut strictly circular.
Traditional composition [edit]
liver (fricassà Neira)
lung (white fricassà)
kidney
brains
sweetbread sausage
amaretto
strands of lamb testis
chicken breast eggplant
tip of cauliflower
sweet semolina (polenta Dossa, friciulìn))
all served with buttered carrots
current composition [edit]
is customary now to find fried Piedmont mixed with:
liver (fricassà neira)
lung (white fricassà)
kidney sausage
brains
strands
sweetbreads of lamb testis
chicken breast eggplant
tip of cauliflower
sweet semolina (polenta Dossa, friciulìn)
slices of veal meatballs mixed
frog legs fried artichokes
fennel apple amaretto
always served with buttered carrots
The mixed fry dish of Piedmont is a popular tradition, even when the animals were slaughtered at home in Piedmont and waste as little as possible, cooked giblets.
The large animals such as lamb, pork or veal in Piedmont, after slaughter, were then divided into the patriarchal family and the sweetbreads, kidneys, the veins, the brains, liver and testes were breaded in bread crumbs and fried in oil. They were then served with black pudding on the day following the holiday slaughter.
Over the years, the preparation of stir-fry has been important additions to the Piedmont and the ease with which you can now buy a variety of meat, can be considered as a main dish and serve.
remains, however, a dish of "Sabbath", and combining the sweet with the salty, has been added to the apple and amaretto (Piedmont products anyway), besides various meats and vegetables, all cut strictly circular.
Traditional composition [edit]
liver (fricassà Neira)
lung (white fricassà)
kidney
brains
sweetbread sausage
amaretto
strands of lamb testis
chicken breast eggplant
tip of cauliflower
sweet semolina (polenta Dossa, friciulìn))
all served with buttered carrots
current composition [edit]
is customary now to find fried Piedmont mixed with:
liver (fricassà neira)
lung (white fricassà)
kidney sausage
brains
strands
sweetbreads of lamb testis
chicken breast eggplant
tip of cauliflower
sweet semolina (polenta Dossa, friciulìn)
slices of veal meatballs mixed
frog legs fried artichokes
fennel apple amaretto
always served with buttered carrots
Piedmont, Piedmont, Italy
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