La Finanziera di Manolo Allochis
The Fifth Quarter is the common word for offal in Italy. Introduced as “cock’s comb, wattles, liver, heart, stomach, immature eggs and other giblets”, it was also the subject of a Master of Food Class at Slow Food’s recent Salone del Gusto in a series “Cooking Without Waste”.
The above is the start of a list of ingredients for a classic Piemontese dish called Finanziera. I could not make the class, and was ever so excited to spot Finanziera on the menu of B&B Restaurant Il Vigneto di Roddi , where we stayed. It is a charming country house on a hill overlooking the Langhe