Italian foie gras?
Is there a foie gras equivalence in Italian cuisine? If so, what should I look for in a menu?
Your question got me curious, so I checked a couple of menus (Metamorfosi and Glass in Rome) and, on their Italian menus, "foie gras" simply appears as "foie gras."
I have seen and ordered Pâté di Fegato d'Oca, that is puréed Goose Liver, in restaurants in the Veneto. Most always it was very tasty!!
It is known as FEGATO GRASSO in Italian.
You find it in the Lombardia and Piedmontese regions, but compared to France it plays a much smaller part in Italian gastronomy.
Usually fried, with a coat of flour, and served with Balsamico, or Fegato Grasso al Balsamico.
I had it once in Como sauteed, no flour, with slices of sauteed Pear, which was slightly better. There are so much better items from the Italian kitchen to enjoy.
I just looked and the production has been banned in Italy but it can still be shipped in and served.
Massimo Trojani at Il Convivio, Rome, told me that foie gras has its origin not in France but in the Near East, and thus spread throughout the Mediterranean. Every time that I've had it in Italy, it has been outstanding.