Ricette di Famiglia

Tuscan crostino, liver pâté, 180 g

What comes first in Tuscany

The jar of Crostino toscano with the fabric band, on the crocheted doily

Colourchicken liver
Pack size180g

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Slow-cooked in our own kitchen, or chosen at the stall by The Fiaschi family, in Campi Bisenzio.

In short

Chicken livers, fresh herbs, capers and anchovies, slowly worked until they become a dark cream. The Tuscan crostino is the appetizer that in Tuscany comes before everything else, and this is one of the oldest recipes of the house.

The capers and anchovies serve to give salt and acidity to the liver, which alone would be sweet and heavy, and are not tasted as such. One hundred and eighty gram jar, with no added preservatives.

In the kitchen

How long it takes, and what goes on top.

Goes well with Hot bread, always. The platters of cured meats and cheeses, the sandwiches.

The kitchen

What is inside, and how it is made.

Ingredients: Chicken livers, fresh herbs, capers, anchovies. No added preservatives.
Origin: Produced by the company in Campi Bisenzio (FI) — Italy.
Packaging: Glass jar with metallic cap.

On the same stall

Two ways to look: the same line, or the same colour.

Ricette di Famigliachicken liver

The kitchen

Sapori della Rocca

A family delicatessen in Campi Bisenzio, at the gates of Florence, with roots going back to the end of the nineteenth century and to the shop where they sold, poured the wine and cooked. The Ricette di Famiglia line — sauces, ragù, dressings and soups — comes from the family's own recipes. The Tuscan cured meats and cheeses come from outside, chosen one by one: it is the trade everything started from. Every week the family is at the markets between Florence and Prato, with two travelling vans.

Step inside Sapori della Rocca

Their story on MANUARTI

Ricette di Famiglia cooked in our own kitchen · cured meats and cheeses chosen one by one · Campi Bisenzio, roots from the late nineteenth century · province of FI