Mazza fegato is a traditional dish from the Emilia-Romagna region in Italy. It is a type of liver sausage that is popular in several towns and communes in the region. One of the places where it can be found is the town of Modena, specifically at the famous Mercato Albinelli, a historic market that offers a wide variety of local products. Another place to find mazza fegato is in the town of Bologna, at the Tamburini deli, a renowned shop that specializes in traditional Italian food products.

To make mazza fegato, the liver is first cleaned and then mixed with various spices and herbs, such as garlic, rosemary, and black pepper. The mixture is then stuffed into natural casings and left to dry for a few days. Once dried, the sausages are ready to be cooked. They can be grilled, pan-fried, or even baked, and are often served with polenta or crusty bread.

Mazza fegato has been recognized with the PAT (Traditional Agri-Foodstuffs) recognition, which is a certification given to traditional Italian food products that have a long history and are produced using traditional methods. The specifications for mazza fegato include the use of high-quality liver, the specific blend of spices and herbs, and the traditional drying process.

– “Mazza Fegato” – Emilia-Romagna Tourism website (
– “Mercato Albinelli” – Official website (
– “Tamburini” – Official website (