A particularity of Italian butchers is how passionate they are about their product and if you are listening to Constantina Burghel quicker you understand it.

Here at Macelleria Popolare most of the menu is innards with names such as
Morzeddhu stufato calabrese di frattaglie“ or „Pane cà meusa milza e polmone tipica palermitano“ indicating their regional origin .

With precision in cooking, brain, lung, milt, liver, each of them is transformed into a culinary highlight, for those who like it.

 

Gnummareddu frattaglie retina di agnelli budellino agbello da latte (left),  Astigghiola palermitana cippollotto e budellino agnello da latte (center), Messinesi (right)

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Pane cà meusamilza e polmone tipica palermitano

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Midollo

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Fegatelli in rete

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Morzeddhu stufato calabrese di frattaglie

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Lampredotto fiorentino

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Taka and Constantina

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La Frollatura

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