Fricassà mëscià is the Piedmontese name of this other great dish of the regional gastronomic tradition. The dish, of popular origin, was made when animals were still slaughtered at home so as not to waste the offal. The fritto misto is made with liver, lung, brains, sweetbreads, veal, sausage, sweet semolina, chocolate semolina, amaretto and apple. Everything is accompanied by sautéed carrots in the traditional recipe and mixed vegetables in the current version. A dish that smells of tradition.
