Tagliere Toscano Recipe

Arrange cured meats and bread

Select a wooden board (tagliere) about 30–40 cm long. Fan the thinly sliced finocchiona in one area of the board and the prosciutto toscano in another so each is easy to pick up. Place 4–8 slices of fett'unta alongside the meats. If the fett'unta are cold or slightly firm, warm briefly in a 180°C (350°F) oven for 2–3 minutes to soften slightly, then brush lightly with 1 tablespoon extra-virgin olive oil so they are glossy and 'unta' (oily).

Prepare and place pecorino

Cut the pecorino toscano into wedges or chunks that are easy to pick up (about 2–3 cm thick). Arrange the wedges on the board opposite the meats so there's balance and variety.

Prepare fegatini (liver spread)

If using pre-made fegatini/pâté, scoop into a small ramekin (about 100–150 g capacity). If making a quick fegatini: heat 1 tablespoon olive oil in a skillet over medium heat, add 1 small chopped shallot and sauté until translucent (about 3 minutes). Add 150 g cleaned chicken livers, salt lightly, and sauté 3–4 minutes until cooked through but still tender. Add 1–2 tablespoons butter, 1 teaspoon capers (optional), and 1 tablespoon Marsala or dry white wine; cook 1 minute. Transfer to a food processor, pulse until smooth, season with salt and pepper, and chill briefly. Spoon the fegatini into the ramekin and place it on the board near the bread so guests can spread it.

Add honey

Spoon the Castello di Casole honey into a small dish or drizzle a tablespoon over one corner of the pecorino for pairing. Reserve 1 tablespoon honey in a small spoon so guests can add more if desired.

Finish with oil and seasoning

Drizzle the remaining 1 tablespoon extra-virgin olive oil lightly over the pecorino wedges and sprinkle 1/2 teaspoon coarse sea salt and the freshly ground black pepper over the cheese to enhance flavor contrasts.

Scatter the cornichons or marinated fennel slices, roasted almonds, and grape or fig halves around the board to create color and palate cleansers. Tuck rosemary sprigs in for aroma and presentation. Ensure each component is reachable without crowding the meats or cheese.

Serve the Tagliere Toscano at room temperature (remove cold components from the refrigerator 15–20 minutes before serving). Provide small knives for the pecorino and a butter knife for the fegatini, plus small spoons for honey. Suggest guests spread fegatini on fett'unta, pair pecorino with a drizzle of honey, and alternate bites of finocchiona and prosciutto with bread for a classic Tuscan tasting experience.