Meat liver

For the pici: • all-purpose flour (about 250 grams) • water (about 125 ml) • extra-virgin olive oil • salt • For the giblet ragù: • chicken giblets: hearts, livers, gizzards (about 400 grams) • onion • red wine (about 1/2 glass) • tomato sauce (about 1 glass) • bay leaves • thyme •

chicken livers (500 grams) • onion • celery • carrots • anchovy fillets • salt-packed capers • Olive oil, • Bread, • White wine,

chicken livers (500 grams) • onion, 1 carrot, and 1 celery stalk, diced • anchovy fillets • white wine vinegar (120 ml) • rinsed capers • Salt and extra virgin olive oil, to taste • toasted rustic bread

ground meat (about 200 grams) • chicken livers (about 200 grams) • beef spleen (about 400 grams) • medium onion • apple • salted anchovies (about 100 grams) • pickled capers (about 100 grams) • broth (1 liter) • fresh parsley • Salt, pepper, and olive oil to taste

pork liver • red onion • mixed salad greens • extra virgin olive oil, • salt, • black pepper, • ground ginger, • oregano, • white vinegar,

pork liver • Pork caul fat • Bay leaves, to taste • Fennel fronds, to taste • garlic • small cup whiskey • Water, • Extra virgin olive oil, • Salt, to taste • Pepper, to taste • Fresh thyme, to taste • Dried red onion, to taste

pork liver • pork caul fat • Salt, to taste • Pepper, to taste • Bay leaves, to taste • baguette

medium-sized rabbit with its liver • ground beef • bacon for roasts or lard • fresh carrots • Plenty of cilantro • mixed pickled vegetables • pickled green peppers (Lombardi) • Plenty of oil (extra virgin olive oil and sunflower oil) • About 3 1/4 cups dry white wine (750 ml) • Rosemary, sage, and garlic (for the marinade) • Salt, pepper, and a bit of hot chili pepper (to taste)

egg pappardelle (for 4 people) • Pecorino cheese, • FOR THE RAGÙ: • good Chianti wine • dried porcini mushrooms • tomato purée (bottled) • peeled tomatoes • tastasale sausage (or fresh Italian sausage) • ground pork (lean) • ground beef (lean) • veal (lean, ground or finely chopped) • chicken livers •