The offal of lamb (heart, liver, spleen, lungs and guts) is a specialty of Spoleto much appreciated by both locals and tourists.
The preparation of this dish takes place by purging and cutting the offal into small cubes, season it with pepper, salt and rosemary and then cook it in a pan with garlic, oil and finely chopped onions.
Almost at the end of the cooking time, everything is blended with white wine and then very small tomatoes are added.
