Nervetti

Nervetti is veal and pork cartilage, mainly from the foot, boiled until tender, then sliced very thinly and seasoned with olive oil, vinegar and raw onions. In Venice, nervetti thinly cut and spiced with oil, vinegar, salt and pepper are eaten as snacks or with an aperitif. In Naples it is sold extensively from colourful little roadside stands that also sell cooked veal heads (’o musso) and tripe dressed with lemon juice and olive oil.