Italian chefs know how to cook everything in a right way to make from it something nice to eat. Usually such strange dishes were born of necessity to eat and to do it without spending too much money. These weird dishes come from ancient times and considered as poor dishes due to preparing them from cheap ingredients by using readily available products.
Here you will find a list of some of the weirdest Italian dishes.
- ‘O pere e ‘o musso (the foot and the snout in English). This is traditional poor dish of Campania region where it is usually sold as street food. It is dressed with lemon and other ingredients such as salt, olives, fennel and paprika. The dish is officially recognised traditional agro-culinary produce of Italy. It was created in order to not waste food prepare cheap dish. The main ingredients of the strange food are pig’s feet and veal’s snouts which are boiled, cooled and chopped into small pieces and dressed with lemon and olives.
- Sanguinaccio dolce (the sweet one). This is a traditional dish in Basilicata and Liguria. It is a custard-like dessert made with dark chocolate and pig’s blood. This product is usually consumed with savoiardi or used as spread. There is also a savory variety of the dish containing also pig blood with spices, milk or potatoes.
- Pani ca meusa. This is a sandwich made with chopped veal spleen traditional to Palermo. It is served hot in a small, round bread loaf flavored with sesame.
- Lampredotto. This food came from Florence and is made from cow’s stomach. It is cooked in tomato, onion, parsley and celery and served on the plate with olive oil sauce or in local type of bread called semelle.
- La Trippa. This is cow’s stomachs served with soup or with tomatoes and beans. Trippa has relatively long times of prepping, as it needs to be washed several times before being cooked – even though butchers today tend to do it for you more often than not – and it needs many hours of cooking.
- Casu marzu (rotten cheese in English). This is a cheese containing larvae with a soft and creamy consistency and a pungent fragrance and taste. This cheese is famous in Europe because official EU hygiene regulations forbid its large scale production and its sale.