Finanziera

Piedmontese dish, made of veal and chicken offal, deglazed with vinegar or Marsala wine.

Usage and variants

In modern times, finanziera is commonly served along with mushrooms and vegetables, not included in the original recipe.

It's also used as filling for vol-au-vent, salty cup shaped pastries.

History

Finanziera goes back to Piedmontese farmers, that had to use all their animal parts to feed themselves and not starve. In particular, the dish uses the scraps of the butchering of veals and chickens.

Despite its humil origins and meat, the dish quickly spread on the tables of the nobility, and was in fact named after "finanziera": the typical upper class jacket.

Comments

  1. RakdonJuly 18, 2026 at 7:10 AM

    It's really good with mushrooms... even if it's not traditional!

    ReplyDelete

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