Frizze of Val Bormida
The Frizze are small “meatballs” made with liver and pork offal with an addition of juniper berries. Once mixed, the dough is sacked inside the pork veal in balls of 50 grams each. These can be consumed bain-marie heated, cooked on the plate or, alternatively, even fried.
The product is stored in the fridge for no more than 3 or 4 days.
