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 Pici are among the most recognizable handmade pastas of southern Tuscany. Thick, rustic, and traditionally rolled one strand at a time by hand, they belong particularly to the culinary traditions of the provinces of Siena, Arezzo, and the Val d’Orcia. Unlike fresh tagliatelle or pappardelle, traditional pici are generally made from an extremely simple dough based primarily on flour and water, sometimes enriched with a small amount of extra-virgin olive oil.

Traditional Tuscan Peposo dell’Impruneta, a deeply peppered beef stew slowly braised in red wine until tender and intensely savory.