Fegatelli di maiale, Figadèt in the local name, is listed among Emilia-Romagna’s PAT dishes. That official place on the regional register is why the plate deserves a closer look: it is not a generic liver skewer, but a named traditional product with a clear identity.
The craft is simple and vivid. Seasoned pieces of liver are wrapped in caul fat, then set on skewers in turn with bay leaves. Heat does the rest: roasting or baking until the fat bastes the meat and the leaves perfume the whole stick. Garlic is not named here; the bay is the aromatic contrast the sheet actually gives.
Geography keeps the story honest. The regional sheet locates this preparation in Forlì-Cesena and Rimini, not across the whole of Emilia-Romagna. If you meet Figadèt elsewhere, that mapping is the useful check: PAT status names the dish, while the craft and the two provinces tell you where the method is documented.