Fegatini di Laterza
Place of Origin
Fegatini di Laterza (Livers of Laterza) consist of entrails - heart, liver, lung, kidney and spleen – of young lamb or goat wrapped with guts.
The preparation of Fegatini consists in processing first the various types of entrails: these should be not too thick and cut in small pieces of a length of about 2 or 3 cm. These entrails are then flavoured with parsley
Fegatini are prepared by combining together 3 or 4 pieces of entrails and firmly wrapping them with guts.
Fegatini can be inserted on steel skewers or placed in baking dish and cooked in a wood-fired oven for about 20 minutes.
Every year, in early August, is held in Laterza the "Sagra dell'arrosto" organized by the butchers of Laterza. During this festival the Fegatini and other kinds of locally produced meat, such as Salsicce and Bombette, can be tasted.
Fegatini can be paired with Matino Rosso DOP, Ostuni Ottavianello DOP and Cerignola Rosso DOP.