Spicy offal stew · Stuffed in pitta
Morzello (Morzeddhu)
Photo: Original uploaded by Igea (Transfered by Diádoco) / Wikimedia Commons · Public domain
The name comes from the Catanzaro dialect 'morzha morzha', meaning chopped into small pieces.
Veal tripe, heart, lung, spleen and liver stewed with tomato paste, chilli, oregano and bay leaf, spooned into a pitta, a round loaf with a hollow centre.
Why it's made this way: It is the symbol dish of Catanzaro, where from about 1800 to 1970 it was the early-morning meal of labourers and workmen.
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Part of World of Street Food — 3422 dishes from 118 countries.
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