Crostini with Nero di Chianina (Beef Liver Pâté) - Profood Limited
  • Crostini with Nero di Chianina (Beef Liver Pâté)

Chianina beef is considered the leanest and easiest of beefs to digest, not to mention one of the best tasting. The Nero di Chianina beef liver pâté is the brainchild of Tuscan butcher and craftsman extraordinaire Simone Fracassi. Simone believes in the importance of understanding and appreciating every cut of meat, even the less noble one's, so that no piece ever goes to waste. His values and passion for the enhancement of the Chianina breed have inspired him to create a small array of tasty and home-made jarred sauces and stews, so that we may all enjoy a little taste of Tuscan tradition here in Hong Kong!

Crostini with nero di chianina - preparation

Nero di Chianina
Extra-Virgin Olive Oil
Fresh rosemary
Country bread (eg. ciabatta) 
Garlic clove


  1. Place some nero di chianina in a bowl and mix with a handful of freshly chopped rosemary.
  2. Slice your bread into 1cm slices, lightly toast and rub with a whole garlic clove.
  3. Spread the mix onto the bread and garnish with some salt, extra rosemary leaves and a light drizzle of extra-virgin olive oil. This gorgeous appetiser goes well with a full bodied red wine like Torrione by Petrolo Estates.

About The Author

A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.

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