Frìttuli

Frittole di maiale (in Calabrian dialect frittuli, rarely in the singular frittula) is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process. Frittola (frittula in Parlemitan dialect) is a similar dish eaten in Palermo, Sicily, made from calf instead of pork. Frittole is prepared by cooking pork rind, pork meat and other less noble parts of the pig (part of the neck, cheek, tongue, nose, ears, kidneys, etc.) with pork fat (for taste). A Lonely Planet travel guide describes it as a soup made from meat, marrow and fat. It is cooked slowly over embers of coal and stirred in the caddàra, the traditional tinned copper pot that is set up outside the butcher (traditionally on Saturdays) to serve the food freshly prepared so as to be consumed hot.

Description: Wikipedia — Frittole (meat dish), CC BY-SA 4.0