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Italian · V The Canonical Dishes · Tuscany

Crostini Toscani di Fegatini all'Agrodolce

Florence, Tuscany

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I

Origin

Florence, Tuscany

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Description

The classic Florentine first bite: chicken livers cleaned and cooked in a soffritto of onion, celery, carrot, and sage in olive oil, deglazed with Vin Santo or dry Marsala, then enriched with capers and desalted anchovies dissolved into the sauce. The result is a rough pâté spread thickly on Tuscan saltless bread (pane sciocco), toasted or grilled. The agrodolce character — the Vin Santo's sweetness, the anchovy's salt, the capers' brine — is the defining complexity that separates Florentine crostini from a generic chicken liver spread.

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The Thread

—Chicken liver pâté with a cooked-down fat base — the French version is smoother and richer French
—Chicken or calf's liver cooked with sweet elements (onion/wine) in the Venetian tradition — the parallel liver preparation Venetian
—Roughly chopped cooked chicken liver — the closest textural parallel to the Florentine rough-chopped style Jewish · (Ashkenazi)
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Flavour Context

Rough-chopped chicken liver in a Vin Santo-sweet, anchovy-salt, caper-brine agrodolce sauce on Tuscan bread — the Florentine first bite that announces the meal with characteristic complexity

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