Recipe Finanziera



7 oz. chicken combs
3 oz. veal sweetbreads
1/2 cup Marsala
3 oz. chicken livers
1 oz. mushrooms
1 oz. lean veal
2 oz. butter
salt and pepper

How to make the Finanziera:

Although it is said that finanziera is a French sauce introduced in Piedmont two centuries ago, the Piedmontese claim it is one of the most traditional condiments of their regional cooking. Its curious name comes from 19th-century Piedmontese tradition: innkeepers and restaurant chefs used to make finanziera, especially on market days when traders and merchants would gather around their tables to talk about business.

Simmer the combs and sweetbreads into a pot with cold water for a few minutes. Strain and cool under cold running water. Peel the combs and chop the sweetbreads. Chop the combs, chicken livers, and veal and brown in butter with the mushrooms. Add the sweetbreads and cook on low heat for 20 min. adding some water or broth if necessary. Add salt, pepper to taste, pour the Marsala and let reduce for a few minutes.

The finanziera sauce is usually served with risotto or sweetbreads.

Regional recipe from Piedmont

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at