The Lost Art of Roventino
Story and Photographs By: Stephen Ashton

Preparation of Roventino
Into a liter (in our case, a big pot, so everything was proportionate) of fresh pig blood, whisk in two tablespoons of plain white flour that has been dissolved in vegetable broth, and a couple of pinches of salt, pepper, minced garlic, grated lemon peel, fresh rosemary and a pinch of ground nutmeg.

Procedure:
Into a small red hot frying pan put some lard, melt on a high flame. Then put a small ladleful of blood into the pan and LEAVE IT until the surface bubbles and slightly blackens. Then the fun part! Each frittatine (almost the consistency of a pancake) must be individually flipped! This takes some practice, so expect to miss the pan a few times. I am lucky and my first try turns out pretty good!

After cooking the other side for a minute or two, slide the Roventino onto a plate, sprinkle with parmigiano reggiano or aged hard Pecorino cheese and serve HOT. This tasty, hard to find, winter dish gives new meaning to the Tuscan phrase. “We use every part of the pig but the squeal!"

Other Great Links
Antichi Sapori di Toscana

To The Ark
The Valdarno Chicken

Roventino

Antichi Sapori di Toscana, The Slow Food Way Ancient Tastes of Tuscany PDF

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