Category offal

Chicken offal
offal

Chicken offal

Chicken is consumed mainly: chest, thighs (without the legs), over thighs and wings (without the tips). However, especially in tradition, there are recipes that include all (or almost all) portions generally eliminated by slaughter. Zampette - are the terminal part of the lower limbs; include shins and fingers

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offal

sweetbreads

What are sweetbreads? Sweetbreads are meat ingredients that are part of the Fundamental Group of Foods; as such, they represent excellent sources of high biological value proteins, B vitamins and certain minerals. These are offal (or waste), that is products that belong to the whole of the fifth quarter of the slaughtered animal
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offal

Brain as Food of R.Borgacci

What's this What is the brain? The brain, intended as food, is a product of animal origin that falls within the group of offal and, more precisely, of the fifth quarter. The most widespread on the market are: bovine brain and sheep brain (lamb brain) - often left inside the skull which is baked in the oven; the name of the recipe is "testina di lamb"
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offal

Heart of Equino by R.Borgacci

What's this What is the horse's heart? The heart of equine - horse, foal, donkey - is a food of animal origin that is part of the whole of the fifth quarter. It is an offal with chemical-physical characteristics almost identical to those of muscle tissue. Rich in high biological value proteins, vitamins - especially in the B group - and specific minerals - especially iron - the heart of equine belongs to the first fundamental food group
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offal

Heart as Food: Nutrition, Diet and Cooking by R.Borgacci

Generality Generalities on the heart as food The heart is a meat food; it is a muscle that, at the same time, belongs to the whole of the fifth quarter - the same as the offal. Read also: Liver as Food. The hearts most widespread in the Italian diet are: bovine heart, pork heart, sheep's heart, horse's heart and chicken's heart
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offal

Heart of Bovino by R.Borgacci

What's this What is a bovine heart? The heart of bovine - beef or veal - is a food of animal origin that is part of the whole of the fifth quarter. It is an offal with chemical-physical characteristics almost identical to those of muscle tissue. Rich in high biological value proteins, vitamins - especially in the B group - and specific minerals - above all iron - the bovine heart belongs to the first fundamental food group
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offal

Heart of Pig by R.Borgacci

What's this What is a pig's heart? The heart of pork - pork, wild boar - is a food of animal origin that is part of the whole of the fifth quarter. It is an offal with chemical-physical characteristics almost identical to those of muscle tissue. Rich in high biological value proteins, vitamins - especially in group B - and specific minerals - especially iron - the heart of pork belongs to the first fundamental food group
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offal

Heart of Ovino by R.Borgacci

What's this What is a sheep's heart? The heart of sheep - sheep, mutton - is a food of animal origin that is part of the whole of the fifth quarter. It is an offal with chemical-physical characteristics almost identical to those of muscle tissue. Rich in high biological value proteins, vitamins - especially in group B - and specific minerals - especially iron - the heart of sheep belongs to the first fundamental food group
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offal

Liver as Food: Nutrition, Diet and Cooking by R.Borgacci

What's this What is the liver? The liver, as a food, is one of the most well-known offal on Italian tables. The types of liver most commonly found on the market are: bovine liver, pork liver, equine liver, sheep's liver, goose liver and chicken liver - or chicken livers. Technically speaking, the liver, despite being considered a meat product, belongs to the whole of the fifth quarter of the animal - edible parts other than skeletal muscle tissue, such as organs, glands, rind, bones and particular cuts such as diaphragm
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offal

Liver of Bovino by R.Borgacci

What's this What is bovine liver? Bovine liver is a food of animal origin that is part of the offal group; in the whole of the fifth quarter of the animal - coratella, tripe, rinds, heart as food, brain as food, spleen as food, language as food, nerves etc - is probably the most consumed cut. Containing proteins with high biological value, specific minerals and vitamins, bovine liver is classified in the first fundamental group of foods; moreover, it uses more than significant nutritional concentrations of: other water-soluble vitamins - different from those typical of the group of foods in
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offal

Liver of Equino by R.Borgacci

What's this What is horse liver? The equine liver is a product of animal origin that falls within the food group of offal; within the fifth quarter of the animal - which also includes: coratella, tripe, rinds, heart as food, brain as food, spleen as food, language as food, nerves etc - is probably one of the most consumed cuts
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