"Coratella" consists of lamb's entrails such as liver, heart,
spleen and lung.
Cut the entrails in small pieces of every kind, dip them in flour and
fry them in olive oil and serve them very hot.
"Coratella" is re-made "si rifà" when it is
dipped in flour, browned and flavoured with tomato sauce.
This was a typical course of small restaurants and it attracted people
from anywhere, especially during market days.
Text Tebaldo Lorini
Translated by Gianna Toni