Fegato alla Fiorentina
Fegato alla Fiorentina is a classic Tuscan dish featuring thinly sliced calf's liver, quickly pan-fried in butter and olive oil with sage leaves. It is traditionally served with a squeeze of lemon juice to balance the rich, mineral flavor of the liver. The dish originates from Florence and is a staple in the rustic cuisine of central Italy.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with virtually no carbohydrates. It is an exceptional source of iron, vitamin B12, and vitamin A, providing a nutrient-dense meal with a rough calorie ballpark of 300-400 kcal per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 30 g |
| Carbs | 1 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 180 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 60 µg |
| Vitamin A | 9500 IU |
| Copper | 4 mg |
| Selenium | 35 µg |
| Zinc | 5 mg |
| Riboflavin (B2) | 2.8 mg |
| Folate | 250 µg |
Per 1 serving (approx. 150g cooked liver with cooking fats) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a beloved example of 'cucina povera' (peasant cooking) that elevates a humble, affordable cut of meat into a delicacy. Nutritionally, it is one of the most potent natural sources of heme iron and preformed vitamin A, making it highly bioavailable.
