fegatini

They're very fond of chicken livers in central Italy, grinding them up into a paté to spread on crostini. Elsewhere they might end up in a risotto or in pasta sauce, or cooked on a spit. Venetians sometimes use them instead of veal liver to make their beloved liver and onions: fegatini alla veneziana.

In the Marche they also make a soft sausage called fegatino.