Cibreo
dish / dish-cibreo
チブレオ
Cibreo is a Florentine chicken-offal stew. It uses liver, combs, undeveloped eggs, and similar ingredients, and is thickened with a sauce of egg yolk and lemon juice. It appears in Artusi's 1895 cookbook.
On this page (6 sections)
Reading the bitterness
Cibreo is a Florentine chicken-offal stew using liver, combs, and undeveloped eggs or testes. In the recipe in the 「煮込み」 (in translation: "stews") section of Pellegrino Artusi's 1895 『台所の科学と美味しく食べる技術』 (in translation: "Science in the Kitchen and the Art of Eating Well"), in Landi's edition, combs are prepared in boiling water, skinned, and cut into 2–3 pieces; livers are cut into 2 pieces; then combs, livers, and undeveloped eggs are fried in butter in that order, seasoned with salt and pepper, and finished with stock. In a separate pan, 1–2 egg yolks, 1 teaspoon of flour (or half that amount), lemon juice, and hot stock are whisked into a thick sauce, which is combined with the cooked ingredients, brought briefly to a boil, and served.
Artusi characterizes cibreo itself as 『単純だが繊細で上品な煮込みで、食欲のない婦人や病後の人に適したもの』 (in translation: "a simple but delicate and refined stew, suited to women without appetite and people recovering from illness"). This is the author's own characterization in a 19th-century cookbook and is recorded as the characterization of a dish at the table of that time.
Sources for this overview
La scienza in cucina e l'arte di mangiar bene (1895, Landi) — Cibreo
Checked for this overview: Confirmed the 1895 Artusi edition's description of the recipe procedure. / Confirmed the cookbook's own sentence characterizing cibreo.
Hypotheses and recipe candidates for this entry are on the Japanese page.
Structured claims — open a section to read each claim's confidence, evidence and limits
How processing and cooking change it (2)
Scope: Recipe in Artusi's 『台所の科学と美味しく食べる技術』 (in translation: "Science in the Kitchen and the Art of Eating Well"), 1895 Landi edition, Umidi/stews section.
Show data
dish-cibreo —is_prepared_by→ "Chicken liver, combs, and undeveloped eggs/testes (fagiuoli) are parboiled and cooked in butter, then coated with a thick sauce made from egg yolk, flour, lemon juice, and stock."Scope: The cibreo recipe text in Artusi's 『料理の科学と美味しく食べる技法』 (in translation: "Science in the Kitchen and the Art of Eating Well"), 1895 edition.
Note: While the recipe for the chicken-liver dish crostini di fegatini (dish-crostini-di-fegatini-toscani) in the same author's book records a gallbladder-removal step, the cibreo recipe uses chicken liver, combs, and undeveloped eggs without using a bitterness term even once. This is a negative observation about whether bitterness is mentioned; it does not establish that bitterness is not actually perceived.
Show data
dish-cibreo —has_insufficient_evidence_for→ "Mention of bitterness (amaro/amarognolo)."Culture (1)
Scope: An introductory sentence in Artusi's 1895 cookbook
Note: It is recorded as the cookbook's own discourse and does not claim actual health effects or digestive efficacy.
Show data
dish-cibreo —is_presented_as→ "Artusi's cookbook characterizes this dish as 『単純だが繊細で上品な煮込みで、食欲のない婦人や病後の人に適したもの』 (in translation: "a simple but delicate and refined stew, suited to women without appetite and people recovering from illness")."