A traditional medieval speciality that later became a delicacy for gentlemen. There are three variants: the first two are prepared using the neck, ham and liver parts together, wrapped in pork net with wild fennel, ground or whole, while the third, known as 'Il Fiorentino', use only the whole piece of liver. It is a lean product, kept under Virgin Lard, a preservation method used in the peasant tradition when there was no fridge or electricity. It is considered a typical winter dish due to its high calorie content. Before eating them, it is advisable to put them in the oven or in a frying pan for about 10 minutes, so that the Lard melts and the Fegatelli can be eaten warm. The virgin lard in the packet is excellent to spread on bread or as a cooking sauce. For the more curious palates, we recommend combining it with grated orange peel and sweet Vinsanto.