|
Liver sausage, known locally as cicolana, is typical of the province of L’Aquila and one of the fruits of this long-standing tradition. It is made with pork liver, heart and tongue, with the addition of some lean and fat pork meat. Two types of sausage are traditionally made, both between November and April. In the classic recipe, the meat is flavored with pepper, chili and garlic, while the sweet version includes honey for a more refined flavor.
|
