Farcire

Farcire is a culinary technique in which a hollow or cavity of food is filled with a prepared mixture, creating a stuffed dish. The stuffing is called farcia, and the past participle farcito (plural farciti) can be used as an adjective, as in pollo farcito. The term is widely used in Italian cooking and appears in many regional and home recipes.

Typical fillings include a mixture of bread or breadcrumbs bound with eggs or milk, meat or fish, cheese, vegetables, herbs, and spices. The stuffing may be seasoned with garlic, parsley, lemon, or pepper, and may incorporate ingredients such as rice, nuts, or mushrooms. After filling, the dish is usually secured and cooked by roasting, baking, braising, steaming, or frying. In pasta dishes, the filling is enclosed within dough, as in cannelloni, ravioli, or tortellini.

Common applications of farcire encompass vegetables such as peppers, tomatoes, and zucchini; seafood and mollusks such as calamari or mussels; and meats including poultry, pork, or beef. Regional specialties often feature distinctive fillings—for example, stuffed peppers or tomatoes, and fish or meat wrapped or stuffed with seasoned mixtures. Pastry and savory pies also employ farcire, with fillings that may combine meat, cheese, and vegetables.

Safety and handling considerations include ensuring that stuffing reaches a safe internal temperature when cooked inside meat or poultry, and refrigerating unused stuffing promptly. If stuffing is prepared separately, it should be cooked to the appropriate temperature before serving, and leftovers should be stored properly.