Fongadina

Fongadina is a traditional offal stew originating from the Veneto region. The stew is made with the heart, spleen, liver, sweetbreads, and lungs of a lamb, kid, or calf. A combination of pancetta, garlic, and aromatic herbs is sautéed in olive oil before the offal is added and the mixture is splashed with wine. Once the wine has evaporated, the offal is slowly simmered in stock that's flavored with lemon zest, cloves, tomato purée, and bay leaves. This Venetian stew is traditionally served with polenta on the side.