The thymus and pancreas glands of a calf, the most prized of offal, pale ivory-pink and soft. Blanched, trimmed of membrane and gently cooked, they are creamy and delicate inside with a faint, sweet richness, often firmed and lightly browned at the edge. They are a luxurious element of old Piedmontese cooking, above all in finanziera.
Where it comes from
A delicacy of the offal-rich Piedmontese kitchen, central to the historic dish finanziera.
In the kitchen
Blanched, then sautéed or simmered into delicate dishes such as finanziera.
Nutrition (per 100g)
~168kcalCal
~19.0gProtein
~10.0gFat
~0.0gCarbs
~0.0gFiber
AI-estimated; model and run unavailable.
