6 Italian Delicacies Avoided by Foreigners
By: Liz Flynn
While Italy is well-known for its outstanding food, not all their dishes are as popular with foreigners. In fact, some of their more unusual delicacies are completely avoided by non-Italians. Some of their delicacies date back to Medieval times and make use of the parts of animals that are usually discarded. This is because peasants had to find inexpensive ways to cook nutritional meals. Here are six of Italy’s delicacies that are avoided by foreigners.
This dish from Piedmont dates back over two hundred years. It makes the most of the parts of a cockerel that aren’t usually used. These include the testicles, the wattle and the cockscomb. The wattle is the red flap that hangs at the rooster’s neck and the cockscomb is the red thing on its head. These ingredients are combined with seasonal vegetables.
‘Cieche’ is the Italian word for blind and this dish gets its name from its main ingredient, young eels. The eels are so young they do not yet have their sight. The eels are fried and often served on bread as an appetizer.
Pork Blood Cake
This Tuscan cake is not so popular with diners from other countries as it combines savoury and sweet. However, if you do fancy making this dish yourself at home, you need to combine, flour, sugar, eggs, milk, and pig’s blood. Yum!
Originating in Siena, this is a type of salami with a difference. It is made from a deboned pig’s head. The other two main ingredients are pig’s blood and lard. A ‘blood and bits’ sausage is then made by boiling the ingredients inside a pig’s stomach.
Raw Snails or Octopus
While some nations insist on everything being cooked, the Italians are averse to eating raw meat, fish and seafood. In Sicily, raw land snails are a popular dish. The Sicilians believe they are beneficial to their health and can alleviate the symptoms of gastrointestinal disorders. In Puglia, raw octopus is a popular delicacy.
Dried sacs of tuna sperm are called ‘milt’ and are also known as ‘lattume’. In Sicily, it is traditionally served with pasta. The Sicilians believe that the dish is an aphrodisiac.