Food Experiences
Il Crostino Toscano
Nov
In Tuscany there is no “feast” or special occasion without the Tuscan “crostino” on the table. In the various parts of Tuscany, it is called (and prepared) in various ways: some simply call it “toscano” (“Tuscan”), some “crostino nero” (“black crouton”), some “crostino di fegatini” (“liver crouton”), some just “fegatino” (“liver”).
Different names, different recipes but the same result: if done well and according to tradition, it is unparalleled. The recipe for the Tuscan crostino is in a way the cornerstone (but also the pride) of every chef or home cook throughout Tuscany.
There is no family lunch, dinner or celebration without the “liver” crostino. Our recipe comes from the area surrounding the city of Arezzo, and it is based on liver, but also contains chicken, gherkins, capers and liqueur wine.
We are sure that every person tasting our Tuscan crostino will remember his mother or grandmother and her recipe, whether it is better or worse, made with more or less liver, less of this and more of that. Luckily, everyone agrees after a good glass of red Chianti.
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