We drive along the scenic roads of Mount Amiata, a place dense with charm, especially in the autumn season, when the leaves take on their characteristic brown color and paint the landscape in warm hues.
We stop in Santa Fiora, one of the most beautiful villages in Italy, with so much to offer visitors: from the fishpond with its park to the Mining Museum, from the main square to the beautiful stone houses in the lower part of the village.
It is among the alleyways of the village that we discover a bistro run by two women who know these mountains well and wanted to undertake this project to mix tradition and innovation.
Among the various “fatt’ammano” products, we chose the chicken liver pate, a classic of Tuscan cuisine that always brings back moments of healthy conviviality, when one crostino pulls another. The pate is meant to be a reinterpretation of it: chicken livers are added to ground pork, a pinch of pepper and a dash of Marsala wine, for a recipe that satisfies all palates.