Crostini Toscani ai Fegatini (Traditional Italian Tuscan Chicken Liver Crostini) Story of the Dish Crostini Toscani ai Fegatini are one of the essential antipasti of Tuscany. They transform chicken livers, onion, anchovies, capers, wine and butter into a deeply savory spread served warm over toasted country bread. Their character is rustic rather than perfectly smooth. The liver should remain recognizable, the anchovy should disappear into the seasoning, and the capers should

Story of the Dish Pollo alla diavola is one of Italy’s great demonstrations of how technique can make a simple chicken taste dramatic. The bird is split and flattened so more surface touches the hot pan or grill, producing deeply browned skin and even cooking. In Romagna, the dish fits naturally into a culture of robust grilling, herbs, olive oil, and uncomplicated seasoning. “Alla diavola” suggests heat and intensity, but the point is not uncontrolled chili. Pepper, rosemary

A refined Roman mini supplì with creamy cacio e pepe rice, a concentrated guanciale center and an exceptionally thin crisp crust.