The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Fried pigs’ intestines


pig entrails
fennel seeds
salt and pepper
peperoncino (small Italian chilli)
extra virgin olive oil

Flavour the pig entrails (washed in running water) with the fennel seeds, salt, pepper and peperoncino. Wrap them around sticks placed horizontally in front of the chimney in order to smoke, dry and desiccate them. If you don’t have a chimney, a boiler can be used, with a good ventilation. Cook them in a pan with oil on a low flame.

Related to: Secound courses