A week in Tuscany is always good for some more C&V food, so here we go:
Tripa alla Fiorentina, tripe cooked with tomatoes and basil and, in this case, served with white beans. Delicious.
Crostini Toscani, hot chicken liver with olives and anchovies served on toast. A personal favorite since I first tasted it.
Tonno di Caniglio, rabbit disguised as tuna. What a treat!
