In every Tuscan family, there is a different variant of the crostino di fegatini recipe. In some versions, only the liver is used, in others, spleen or beef is added; some use anchovy and others add apple. Each area claims its own recipe as the original, according to that healthy Tuscan parochialism that has always set cities and villages, very close and similar in traditions, against each other as rivals. The recipe we have chosen for our Antico Crostino Toscano is among the most delicate: originating from the areas around Arezzo, it is based on liver, but also includes chicken meat, pickles, capers, and fortified wine. Enjoy your meal!