This paste can be spread on slices of fresh or toasted bread (also known as “crostini ch’i rigagli”). Similar to the famous “foie gras” made in France, in Umbria it is served on holidays or for special events. It originated from the traditional need to use every part of the animal, including the organs of the chicken. In the past it was eaten mostly during grain harvesting season, when they butchered a lot of birds and consequently had to use their innards. Today, together with various cured meats, olives and cheeses, it is part of the characteristic Umbrian appetizer. The traditional paste has a granular appearance. However, butter can be added to make it easier to spread.
Creamy pâté for crostini
Region of Umbria