Piadina with truffle Venetian liver

This recipe is perfect for making an aperitif, or a hot appetizer that perfectly combines our white truffle flavored oil with liver

Servings: 2 people
Difficulty: medium
Time: 40 minutes


  • 500gr liver 
  • 2 medium golden onions
  • 30ml white vinegar
  • Q.b salt
  • 3 wraps
  • 20ml truffle oil
  • Q.b basil 
  • Iced beer 
  • Q.b extra virgin olive oil

First we fry the onion with the extra virgin olive oil, until it is golden brown in the meantime.Cut the liver into pieces and add it to the onion, pour the vinegar and let it simmer for 5 minutes over medium heat and finally add the white truffle gust'oil


After a few seconds, add salt and a few basil leaves and cook, mixing for 10 minutes.


In another pan we heat the piadina. On a plate we will put the flatbread underneath with the Venetian liver placed on top.


We recommend serving it hot and tasting accompanied with a beer, or our truffle beer

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Piadina with truffle Venetian liver
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