Fegato alla veneziana
Fegato alla veneziana is a classic Venetian dish featuring thinly sliced calf's liver cooked with sweet onions, white wine, and often a splash of vinegar. It's a staple of traditional Veneto cuisine, celebrated for its rich, savory flavor and simple preparation.
🍳 View the full Fegato alla veneziana recipe →
🍽️ Nutrition at a glance
This dish is high in protein and iron from the liver, with moderate fat from cooking and the liver itself. A typical serving provides around 300-400 calories, along with significant vitamin B12 and vitamin A.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 10 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 450 mg |
| Iron | 5 mg |
| Vitamin B12 | 20 mcg |
| Vitamin A | 4500 IU |
| Folate | 150 mcg |
| Zinc | 4 mg |
| Selenium | 30 mcg |
| Phosphorus | 300 mg |
| Copper | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved example of cucina povera (peasant cooking) turned iconic, and nutritionally, it's a powerhouse for addressing iron deficiency, making it both a comfort food and a functional meal.
