An exclusive recipe of the Tufillese tradition, it represents, during Carnival and therefore before Lent, the last concession to the pleasures of the throat. The ingredients are the same as the stuffed chicken: cheese, eggs, almonds, fried chicken livers, chopped soppressata, breadcrumbs , parsley and raisins that are kneaded and placed in a pork casing. Cooked over low heat, it is served sliced like a salami.