This liver recipe is probably one of Venice’s most well known and typical dish. Go round the streets of Venice and you’ll see in all the restaurant menus Fegato alla Veneziana. Obviously if you ask for the recipe, each family has a different version, either with white wine, or with red wine, or with rosemary, and theirs will undoubtedly be the very best! Well, I also have my version and this is the one I make at home.

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