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An ancient and sumptuous dish from the Piedmontese tradition, originally a recipe for using up leftovers that was ennobled over time and is presented here according to the strictest historical standards. It is a rich stew based on selected offal and lesser cuts, including chicken combs and livers, sweetbreads, veal spinal marrow and brains. Everything is skilfully deglazed and cooked with vinegar and Marsala wine, which lend it its characteristic, intense sweet-and-sour note.
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