Coratella alla ternana

Redazione

A true institution of Umbrian peasant cuisine, served among the historic main courses at this welcoming osteria in the city center. The exceptionally fresh lamb offal (lung, liver and heart) is cut into small, even pieces and slowly cooked in a pan. The traditional Terni recipe calls for a generous splash of dry white wine, the addition of herbs, garlic, a pinch of chili pepper and very little tomato paste, resulting in a moist, tender final dish with a bold flavor.