Crostini Di Fegatini appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Crostini di fegatini · Florence
Toasted Tuscan bread topped with a creamy chicken-liver and anchovy spread laced with capers and Vin Santo, the canonical Florentine antipasto served before every trattoria dinner.
The crostino di fegatini traces to medieval Tuscan banquets, where the inner organs of poultry were considered a delicacy by the Medici court. The combination of chicken liver, anchovy, capers and Vin Santo was canonised by the 19th-century housekeeping manuals of Tuscany. By the early 1900s, every Florentine trattoria opened a meal with the crostini neri (the dark crostini, named for the colour of the spread). The Antinori family's Cantinetta still serves the original Castello d'Albola version with a glass of Antinori Tignanello.
Where to eat in Florence:
- Cantinetta Antinori
- Buca Lapi
- Trattoria Marione
- Trattoria da Burde