How to pronounce Figatellu

In the International Phonetic Alphabet it is /fiɡaˈtɛllu/. In plain English letters that is fee-gah-TEL-loo, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Figatellu?

Figatellu is a main dish of France. Where it comes from: Corsica. People usually eat it at lunch or dinner. Its main ingredients are pork and offal. It tastes smoky and savory.

Where Figatellu comes from

Figatellu is one of 73 signature dishes of France on this map. See all dishes from Corse.

• Brocciu · Snack · Corsica

  Brocciu is a fresh cheese made from whey, the liquid left after making other cheeses, with the milk of Corsican sheep or goats added.

• Corsican fiadone fiadone · Dessert · Corsica

  Fiadone is a Corsican cheesecake without a pastry base.

• Bouillabaisse · Soup & stew · Marseille

  Bouillabaisse began as the meal of Marseille's fishermen, who cooked the bony rockfish they could not sell in a pot of sea water on the beach.

• Coq au vin · Main dish · Burgundy

  Coq au vin is a rooster or chicken braised slowly in red wine, traditionally from Burgundy, with lardons, small onions, mushrooms, garlic and herbs, and the sauce sometimes thickened with the bird's blood.

• Croissant · Bread & pastry · Paris

  The croissant's ancestor is the Austrian kipferl, a crescent-shaped bread.

• Ratatouille · Main dish · Nice

  Ratatouille is a Provençal stew of summer vegetables: aubergine, courgette, peppers, tomato and onion, cooked in olive oil with garlic and herbs.

Food of France

Dishes like Figatellu in other countries

Same type of dish and similar main ingredients as Figatellu:

• Feijoada à transmontana · Main dish · Vinhais, Trás-os-Montes, Portugal

  Feijoada à transmontana is the bean stew of Trás-os-Montes, said to come from Candedo, a village in the municipality of Vinhais.

• Vincisgrassi · Main dish · Macerata, Italy

  Vincisgrassi is the Marche's baked pasta, richer than the lasagne of Bologna.

• Morteruelo · Main dish · Cuenca (Castile-La Mancha), Spain

  Morteruelo is a thick meat paste from the eastern highlands of Castile-La Mancha, above all the province of Cuenca, as well as eastern Guadalajara, Requena and Albacete, where it is called ajo mataero.

• Himmel un Ääd · Main dish · Rhineland, Germany

  Himmel un Ääd, "heaven and earth" in the Rhineland dialect, is mashed potato mixed with apple sauce or stewed apples.