Livers are washed well and cleaned, taking care to preserve the maximum in overall appearance. Fry on high heat, divided into two parts and each serving fry in 1 tbsp of olive oil for 3-4 minutes. Fried livers stored in a covered container. In the remaining 1 tbsp of the oil is put to fry the onion cut in crescents. Once softened, add it to the vinegar, honey, wine and unisos. When the sauce thickens, livers return to the pan, stir very gently, sprinkle with pepper and serve.