Fegato e Cipolle

“Virtually every Italian has a recipe or two for liver of various animals cooked in different ways. The fegato e cipolle from Naples is not dissimilar to fegato alla Veneziana, although in Venice they use white wine instead of vinegar and calves liver instead of pigs liver. I have also tried this recipe with chicken livers, and it is excellent. In Naples it used to be cooked with coagulated pork blood!”