Tuscan crouton

For us Tuscans, “crostino” is a small piece of toasted bread with a filling. You’ll be thrilled with our “welcome” dish.

FUN FACT: The Tuscan crostino dates back to the Romantic era. At banquets, meat or fish sauces were served in large bowls to be shared among diners. Bread was used to soak up sauces, oils, and gravies. Thus was born the first ancestor of the “crostino.” In the Middle Ages, the use of plates and cutlery came into use, but the habit of accompanying sauces with bread did not completely disappear, especially in Tuscany: it was a custom that allowed not even a crumb of bread to be wasted.

The meat sauce of the famous “Tuscan crostino” was and still is made with humble cuts such as chicken livers and offal. A popular invention, however, it was also adopted by the noble classes with some adaptations of the recipe.