One food item that is commonly sold in Tuscan butchers are fegatelli, which are small bundles of spiced and diced pork liver wrapped in caul fat. These can be roasted in an oven, spit roasted or pan fried. The spices used varies from butcher to butcher, however the fegatelli I have eaten have been spiced with fennel and coriander seeds to aid digestion. "Fegatelli" itself is an interesting word, basically it is a diminutive of the modern italian word for liver "fegato", which in turn is derived from the Latin iecur ficatum, which refers to the fact the the best quality livers ("iecur") came from animals fed with figs (ficatum, from the Latin term for fig, "ficus"). Interestingly, fegatelli also have an ancient Roman past, with the late Roman cookery text commonly known as "Apicius" gives a recipe for one type "omentata" (sausages rapped in caul fat "omentum", rather then stuffed into guts), which is ground pork liver flavoured pepper, rue, and fish sauce. Interestingly, the Roman recipe instructs that a bay leaf should be wrapped around the liver bundle, which is strangely similar to how the modern Tuscan examples I have photographed here are sold. A later 14th century Italian recipe collection, known as the Anonimo Toscano, gives a recipe for tomacelli which are essentially the same as the modern dish. Simplar dishes exist around the Mediterranean regions, indeed thoughout Europe, with the Bosnian Djevojačke grudi ("Maidens breasts") having one of the most creative names I have ever seen for a dish of baked offal. All things considered, it is an interesting style of dish with a long history.
However, the story isn't quite finished, in Wales and some parts of England there are also a dish of spiced liver bundles wrapped up in caul fat. These are called "faggots" ("ffagod" in Welsh), the usual explanation for the name being that they are bundles (a "faggot") of liver. The problem with this explanation is that it doesn't seem to quite fit the data. Unlike say France there doesn't seem to be a great tradition of wrapping items in caul fat, very few such recipes occur in any historical source, in fact the OED's first reference to a "faggot" in this sense, is only from the mid-19th century. Although similar dishes of the British poor do exist, in general faggots in the UK seem like an oddity. However, if you consider the similarity in pronunciation between "Fegatelli" and "faggot" and the similarity of the two dishes, it raises another possibility. Italian immigration to England and Wales could be an explanation, with transferance of this cheap and easily made Italian dish onto the British table - along with a slight change in pronunciation of the original name of the dish. Certainly it is a possibility, if an unlikely one.