Fegatelli is an Italian dish consisting chunks of pork liver, wrapped in caul fat cooked over a barbeque grill. Calf’s liver is sometimes used in the dish. Caul fat is the white lacy membrane that surrounds an animal’s stomach. Before cooking the caul fat should be soaked in warm water for a while in order to make it easier to apply to the fegatelli. are the liver.
Fegatelli are best grilled over wood embers or charcoal. They can also be baked or grilled in an indoor oven if this is not available.
It has been said that the best fegatelli in the world come from the small village of Valle San Giovanni, a frazione (suburb) of the provincial capital of Teramo in Italy’s rugged Abruzzo Region. The fegatelli of Valle San Giovanni is made in a traditional manner using very young swine. They are often served as one course during the traditional Easter meal. Other villages known for the making of mazzerelle are Rapino, Frondarola, Valle Soprana and Torricella Sicura, each of which is also located near the provincial capital of Teramo.
Guests a Villa Casale in Abruzzo often serve this delicacy.
