Fegato alla veneziana
Liver Venetian style is one of the staple recipes of the local culinary tradition. It is also one of the best known worldwide for its unique strong taste. The origins of this dish, called in Venetian figà aea venessiana, date back to the time of the Romans who used to cook the liver along with the figs in order to cover the strong smell and sweeten the irony taste of blood liver. The Venetians over time replaced the figs with onions and softened the dish even more with the scent of vinegar used to soak the dish during cooking. The alterations made this recipe a favorite of the Venetian cuisine. Tradition dictated that pork liver is preferable of the most common today veal or beef. It is a dish perfectly matched with mashed potatoes and a glass of red win.