Very finely dice the celery and the carrots. Carefully wash the livers and finely chop them

Olive oil and butter in the pan, sauté the onions and then add the carrot and the celery. Add the panceta. Add the livers.

Add the browned meat and the wine. Move to pot and add warm milk, bring to boil and add 2 tins of tomatoes. Add some herbs if you want, maybe some cinnamon and dried chillies but then it's no longer orthodox.

Add the chicken stock and simmer for 3-4 hours.