Crostini Toscani appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Crostini toscani · Florence
Slices of Tuscan country bread topped with a rough paste of chicken livers cooked with onion, capers, anchovies and vin santo. The canonical Tuscan antipasto.
Crostini toscani (also called crostini neri or crostini di fegatini) are the canonical opening course of a Tuscan meal, served before pasta. The chicken-liver paste traces to medieval peasant cooking where every part of the chicken was used; the Florentine version with capers and anchovies appeared in 18th-century cookery books. Forno and trattoria bakers still toast the bread on a wood-fired grill before topping. Trattoria Sostanza (1869) and Trattoria Mario serve crostini toscani as their fixed antipasto; modernist versions at Locale Firenze add port reduction.
Where to eat in Florence:
- Trattoria Sostanza
- Trattoria Mario
- Buca Lapi
- Trattoria Cammillo
- Trattoria da Burde
- I Quattro Leoni