We find these delicious dishes of various ingredients fried in oil throughout Italy, and each province boasts of its own particular and characteristic “fritto,” although, generally speaking, the principle remains the same. There are slight differences in the preparation of the ingredients—for instance, in Tuscany the ingredients are first of all dipped in flour, and then brushed over with yolk of egg and fried. In the Milanese version they are dipped in egg and then in breadcrumbs, and in the Roman “fritto” they are dipped in a light batter.
In the Florentine “fritto” the most characteristic ingredients are very small forcemeat balls, small pieces of brain, sweetbread, tiny lamb cutlets, without the bone, the bottoms of very small artichokes, small pieces of chicken liver, small pieces of young marrow, etc., all fried in a deep pan of very hot oil after having been seasoned, dipped in flour, coated with yolk of egg and flavoured with herbs such as basil or rosemary. They are all served on the same dish and are reminiscent of our mixed grill, except that the Italian “fritto” is daintier and more varied.