Agrodolce Recipe | PBS Food

Agrodolce is a traditional sweet and sour sauce in Italian cuisine. Chef Franca DiRenzo is more savory than sweet folding in chicken gizzards. The recipe is featured in season 2 of No Passport Required.


Yield: 3-4 servings



  • 1 lb chicken gizzards/giblets
  • 1 red bell pepper (diced)
  • 1/2 cup of onion (diced)
  • 1 1/2 tbsp of balsamic vinegar
  • Extra virgin olive oil
  • Red pepper seeds taste (or one sliced chile)
  • Salt and pepper to taste


  1. Trim and rinse chicken gizzards/giblets in cool running water and put in a one quart saucepan. Fill with cold water until about two inches above the gizzards/giblets, bring to a boil, and bring down to a simmer for 30-40 min. Drain, set aside and cool so that you can safely cut them into 1 inch pieces.
  2. Heat a medium saucepan over medium heat, add extra virgin olive oil to the pan. Add onion, let onion sauté until translucent and add red bell pepper, sautée until the bell pepper begins to soften (about 3-4 minutes), add gizzards/giblets sauté about 5 minutes, add red pepper seeds, salt and pepper to taste, toss and sauté for a few moments then drizzle with balsamic, cover and let cook another few moments.
  3. Serve with your favorite baguette or crispy bread.
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