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Tuscan Chicken Liver Paté

€6,50
Availability: In Stock
From the Tuscan tradition, a perfect condiment for your aperitifs and appetizers. 200 g.
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This Chicken Liver Paté is from Tuscany's ancient peasant tradition, but is popular all over Italy. Our Cesarine have preserved the original recipe, handed down through the generations with love and expertise.


Our skilled cooks have decided to bring this rustic flavour to your tables, selecting the finest ingredients: chicken livers, red onion, extra virgin olive oil, capers, anchovies and Cervia sea salt. The condiment is cooked slowly at a low heat, to bring out an ideal balance of flavour. This "Crostino Toscano" will become one of your store cupboard staples.

Ingredients: chicken livers 65%, red onion, extra virgin olive oil, capers (capers, wine vinegar, salt), butter, anchovy paste, Cervia sea salt. Contains sulphites. Gluten free.

Nutritional values
: average per 100g energy 985kj/ / 238kcal, fat 21.2g of which saturated fatty acids 8.0g, carbohydrates <1g of which sugars 0.63g, fibre 1.3g, protein 11.2g, salt 2.75g.

Storage: after opening store in the fridge.

Production: produced in the factory of APPENNINO FOOD GROUP S.p.A VIA DEL LAVORO 14/B - 40053 LOC. SAVIGNO, VALSAMOGGIA (BO).

Spread on a slice of crisp, freshly toasted bread, sliced thinly as the tradition of our Tuscan Cesarine teaches. This is how the Tuscan crostino is eaten in our homes as an aperitif or appetizer, perhaps accompanied by a nice charcuterie board of local cold cuts and cheeses and other Cesarine products such as artichokes in olive oil and caramelised onion jam.

Our cooks suggest serving this paté spread over slices of grilled polenta, which is an excellent comfort food. For those who love strong and decisive tastes, it can also be used as a pasta sauce: just heat it up in a pan with a ladle of the pasta cooking water before tossing with tagliatelle or pappardelle, which are popular in Tuscany. Whatever your preference, your tastebuds will transport you to Tuscany in a heartbeat.
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