Fegato alla Veneziana

Taste and atmosphere

About

The most celebrated meat dish of Venice, fegato alla veneziana combines tender calf's liver with sweet, slow-cooked onions. The strong flavor of the liver balances beautifully with the sweetness of the onions.

Flavors, dishes and restaurants

Cuisine

Evolving since the ancient Roman times, this classic meal is traditionally served on a bed of creamy polenta in homes and taverns across Venice. It stands as an iconic taste of Italia that wins over even those who typically avoid liver.

Ingredients

500g calf's liver (cut into thin strips)
2 large white or purple onions (thinly sliced)
2 tablespoons butter
3 tablespoons olive oil
1 tablespoon white wine vinegar or white wine
Salt, black pepper, and chopped parsley

Preparation

Heat the olive oil and butter in a pan, add the onions, and cook over low heat for about 15 minutes until very soft and translucent.
Pour the vinegar or white wine over the onions and let it reduce for a couple of minutes.
Turn the heat up to high, add the liver strips, and sauté quickly for just 3-4 minutes so the liver remains tender and juicy.
Season with salt, pepper, and fresh parsley, remove from heat, and serve immediately alongside hot polenta.

Practical notes before you go

Visit

Type: Food
Tip: Menus and hours can change; confirm before you go.

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