My first try of fegatelli. These are a Tuscan food that’s been eaten since at least the 14th century. Chopped and flavoured (with fennel seed and bay leaf) pieces of pig liver, wrapped in caul fat. . I cooked them in the oven, sat a top some local autumnal veg. . They were so good. Lots of wonderful fat that soaked into the veg, deep liver, aromatic herbs and just enough salt. I am consistently astounded by how good meat products are here. Thank you @lavalledelsasso . Liver so very often turns people off. These could be the cure :-)