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Source
Córcega
Source
Córcega
La Castagniccia
How to eat Figatellu? Fresh figatellu can be grilled over a wood fire, then consumed with fresh bread or with lentils, potatoes, chestnut flour polenta soaked in juice. Always cook it thoroughly.
Preparation: U-shaped sausage, dried at temperature or smoked with beechwood.
Figatelli should be consumed fairly quickly (between the 5th and 25th day after its production).
Composition: Pork liver, lean and fat pork, preservatives: E 252, salt, pepper, wine, garlic.
(Meat of French origin)
La Castagniccia
How to eat Figatellu? Fresh figatellu can be grilled over a wood fire, then consumed with fresh bread or with lentils, potatoes, chestnut flour polenta soaked in juice. Always cook it thoroughly.
Preparation: U-shaped sausage, dried at temperature or smoked with beechwood.
Figatelli should be consumed fairly quickly (between the 5th and 25th day after its production).
Composition: Pork liver, lean and fat pork, preservatives: E 252, salt, pepper, wine, garlic.
(Meat of French origin)
