Typical dish of Siena
Sienese black crostini
Sienese black crostini arrive at the table as small slices of toasted bread, dark and glossy from the chicken liver spread that covers them. The pâté is intense and aromatic, with the depth of chicken livers enriched by capers and anchovies that add an elegant savoriness. The texture is soft and velvety, contrasting with the crunch of the warm bread. They are served at the beginning of the meal, when the antipasto opens the table with bold, convivial flavors.
Season: Tutto l'anno€6–10
Why it matters
In Siena, crostini neri are the emblem of the Tuscan antipasto and trattoria-style cooking. They tell the story of a rural tradition made from simple ingredients transformed with skill. Even today they accompany family lunches, village festivals, and festive tables, becoming a culinary gesture deeply tied to the city’s identity.
Origin story
The preparation was born in the humble kitchens of Tuscany, where no part of the animal was wasted and chicken livers found new life in a flavorful spread. Already widespread between the 19th and early 20th centuries in Sienese homes and taverns, crostini neri later became codified in the traditional recipe with capers, anchovies, and a touch of wine or broth. Over time they became one of the region’s most representative antipasti.
Typical ingredients
fegatini di pollocapperiacciughepane toscanovino bianco
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