Mazzafegato is a traditional dish from the Marche region in Italy. It is a type of sausage made from pork liver, heart, and lungs, mixed with spices and herbs. The sausage is then cooked and served sliced, often as an appetizer or part of a charcuterie board. Mazzafegato can be found in various towns and communes in Marche, including Urbino, Pesaro, and Ancona.
In Urbino, you can find Mazzafegato at the local butcher shops, such as Macelleria Biagetti and Macelleria F.lli Bucci. These shops offer high-quality sausages made with Traditional Recipesss and locally sourced ingredients. In Pesaro, you can visit Macelleria F.lli Tonti or Macelleria F.lli Bucci to find Mazzafegato. These shops are known for their excellent selection of cured meats and sausages.
One popular recipe using Mazzafegato is Mazzafegato Crostini. To make this dish, you slice the Mazzafegato sausage and cook it in a pan until crispy. Then, you spread the sausage on toasted bread slices and serve as an appetizer. Another recipe is Mazzafegato Pasta, where you cook the sausage with onions, garlic, and tomatoes, and toss it with pasta for a hearty and flavorful meal.
Mazzafegato has received the PAT (Traditional Agri-Food Products) recognition, which guarantees its traditional production methods and quality. The specifications for Mazzafegato include using only pork liver, heart, and lungs, and the addition of spices and herbs. The sausage must be cooked and served sliced. This recognition ensures that Mazzafegato maintains its traditional flavors and techniques.
Sources:
– “Mazzafegato: il salume marchigiano che si gusta in crostini” – Marche Benessere (marchebenessere.it)
– “Mazzafegato” – Marche Tourism (marche-tourism.com)