Pollo alla Maceratese

This recipe of slow-cooked chicken and livers is named after the city of Macerata, although similar versions appear on the menu in other parts of the region. Macerata is the capital of the province of the same name in Le Marche. The old centre of the city is located on a hill between the Chienti and Potenza rivers and is connected to the sprawling modern town by an elevator. After 2 hours of cooking, the chicken is wonderfully moist, tender and full of flavour.