Cibreo

There are various way of using the rigaglie or giblets of chicken or other poultry in Italian cuisine, but the two most popular recipes are finanziera from Piedmont and cibreo from Tuscany, see Cibreo di Rigaglie.

It is not certain who created the dish of cibreo, but it must have been a gourmand or gourmet of the Renaissance period and someone who could not bear to throw anything away! Ingredients include the cockscomb and the testicles, the hen’s unborn eggs, the liver, heart and even the sliced gizzards — all in a simple butter sauce enriched with egg yolks and lemon juice.