The fritto misto alla piemontese

To call fritto misto a main course is reductive because those who choose it are unlikely to eat anything else. Born as a poor dish so as not to waste offal and slaughter waste today, fritto misto includes yes these less noble parts but also vegetables and desserts.It is a dish for important occasions, for feast days and especially to be prepared in the cold season, so in autumn and winter.There are many restaurants in which to try it, but we would like to recommend the one at the Porto restaurant in Savonaon the central Piazza Vittorio Veneto.Since 1893 it has been serving traditional regional dishes and an excellent Piedmontese-style Gran Fritto Misto. Beware, however, the dish is by reservation only, so you must call ahead.Today's recipe includes a long list of ingredients, precisely 15 (9 savory, 5 sweet and 2 accompanying): we usually find beef liver and lung, brains, sweetbreads and grits, pork and veal steak, sausage, semolina, chocolate semolina, battered apple, amaretto, fried carrots, chocolate cream puff and green bagnetto.The various parts are pureed in egg and breadcrumbs before being fried. Exceptions are the apple, amaretto, and carrots, which are fried in batter.