This recipe comes from my friend Claudia Bianconi, who has not only graciously shared her recipe with me, but also made it for me.

As explained by Claudia, the Crostini con Patè di Fegato comes from her family who is from Ficulle in Umbria. The more famous Crostini outside of Italy is the Crostini Neri, which hails from Tuscany and is the more well-known counterpart because of mass tourism.

In order for our readers who have had the Tuscan version to taste the difference between the two, Claudia has chosen to make the Umbrian version.

How to enjoy the Crostini con Patè di Fegato

The Crostini con Patè di Fegato is a straightforward recipe that is popular in the agrarian countryside of the central Italy. It is an appetizer that is often served to visiting guests and during festivities.

As it is made with chicken liver, the Crostini con Patè di Fegato is light and savoury. When paired with lightly toasted homemade Umbrian bread, the Crostini con Patè di Fegato goes hand in hand with a hearty glass of native red wine.

*Should you not be able to procure Umbrian bread for this recipe, a crunchy sourdough white baguette serves as a good alternative.


  • 400g chicken livers, cleaned and rinsed
  • 3-4 anchovies in oil
  • 4 tbs extra virgin olive oil
  • 1 tbs black vinegar
  • 1/2 onion, peeled and roughly chopped
  • 1/2 red apple, peeled and roughly chopped
  • 1 sprig sage leaves, hand torn
  • 3 sprigs rosemary
  • 3 tbs salted capers, rinsed
  • Salt to taste
  • Homemade Umbrian bread, sliced and freshly toasted
  • Capers as garnishing (optional)

Servings: 3-4 persons as appetizer


  1. Heat up a non-stick saucepan on medium-low heat with your olive oil, chicken livers, onion, apple, sage, rosemary and a tiny pinch of salt. Let it simmer uncovered for 30 minutes.
  2. Once the livers are cooked, discard the stocks of the rosemary while retaining the leaves. Pour the mixture into a blender together with the capers and black vinegar.
  3. Once blended into a smooth paste, put it back into the saucepan to heat up on low fire. Mash your anchovies into a paste and add to the paste incrementally to achieve the right flavour.
  4. Meanwhile, slice your bread and lightly toast each slice.
  5. Spread your chicken liver paste on each toast and garnish with capers. There’s your Crostini con Patè di Fegato from Umbria! Serve warm, and buon appetito!