The famous pate' di fegatini for Crostino Toscano is made with a sauce based on chicken livers, oil, capers, anchovies, and onion, which is spread on warm bread. The origin of Crostino Toscano comes from a Tuscan custom that avoided wasting even a crumb. The previous day's bread was warmed and served with meat-based paté. Since this habit was common especially among the poorer classes, the available meat cuts were not the most sought after. This explains the origin of the paté made from chicken livers or offal, which traditionally accompanies Crostino Toscano today.
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The famous pate' di fegatini for Crostino Toscano is made with a sauce based on chicken livers, oil, capers, anchovies, and onion, which is spread on warm bread. The origin of Crostino Toscano comes from a Tuscan custom that avoided wasting even a crumb. The previous day's bread was warmed and served with meat-based paté. Since this habit was common especially among the poorer classes, the available meat cuts were not the most sought after. This explains the origin of the paté made from chicken livers or offal, which traditionally accompanies Crostino Toscano today.
