Tutte le ricette con Pane Italiano
Crostini con salsiccia e stracchinoA soft topping of fresh sausage and stracchino turns slices of country bread into a warm Tuscan antipasto. The cheese melts into the sausage while the edges of the bread crisp, giving each crostino a rich topping and a firm bite.
Baccelli e Pecorino Toscano frescoFresh fava beans, young pecorino and bread: a simple Tuscan serving combination.
Crostini toscani di fegatiniChicken-liver crostini with a vegetable base, capers, anchovy paste and butter, adapted from Juls’ Kitchen’s recipe on Visit Tuscany.
ArrosticiniAbruzzo’s shepherd skewers: small cubes of mutton threaded tight, grilled fast over coals, salted, and eaten by the dozen straight off the stick.
Fonduta ValdostanaThe Aosta Valley’s molten Fontina cream, thickened with yolks rather than starch, served hot with bread or spooned over polenta.