La Cucina Toscana with Harvy Harris of Siena Restaurant

"As part of the preparation to open our beautiful restaurant I had the opportunity to live and work in the Ristorante IL Pino, located in the picturesque Tuscan hill town of San Gimignano. There I met Chef Francesco Becconcini and through his generosity and love of simple, rustic food I was able to accumulate many of the recipes we employ here at Siena. "

This is the antipasti menu served at the Foodways Group meeting:

Crostini con Fegatini di Anatra
Tuscan style canapes with duck liver pate seasoned with juniper and fresh sage

Crostini con Salmone e Marscarpone
Tuscan style canapes with smoked salmon, capers, marscapone and fresh chives

Salami di Toscana
The closest thing I have found to true Tuscan salami

Antipasto Misto Toscano
An example of the mixed appetizer platters you find around the Tuscan region. Items include, marinated roasted mushrooms, asparagus wrapped in Parma Prosciutto, grilled chicken and smoked salmon with truffle oil

Bruschetta con Cinghiale alla Toscana
Grilled Tuscan bread with a ragu of wild boar, roasted onions and Chianto wine
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