Polmone

Only pork and lamb lung is used in Italian cuisine and this use is mainly concentrated in the south. Lung is part of the pluck and is used finely chopped in Umbrian coratella, a mixture of finely cut offal which is fried in olive oil with onions, chilli and wine and soffritto alla napoletana, in which finely chopped pork offal is cooked in lard with chilli, bay leaves, tomato purée, onions and wine. Soffritto and coratella are both winter dishes, generally eaten a little at a time diluted with stock and reheated, then put on slices of toasted bread like soup.