Cuore

You can find lovers of heart all over Italy, although they are concentrated in the south, where offal is generally more popular. The largest heart eaten in Italy is that of the ox, although it is only used in stews because it is quite tough, while the smaller and more tender veal heart is popular cut in slices then fried or grilled. It is, however, probably the heart of the pig that is the most often used in the Italian kitchen, especially in the south where it is prepared with other offal and used in ragùs. Lamb’s heart, especially that of very young animals, is usually eaten as part of coratella, but it can also be fried or stewed in wine with the addition of rosemary, garlic and sage.