- 100 gr of PGI Finocchiona cut into slices
- Fried Polenta
- PGI Tuscan Extra Virgin Olive Oil and salt as needed
- Chianti wine for a reduction with oil and salt
Enjoy our Salad “from the mountains down to the Tropics”; it combines the tropical taste of mango and papaya with the bolder taste of PGI Finocchiona served on a bed of valerian. This salad will be made even more appetizing and crunchy by some sesame PGI Finocchiona balls and fried polenta, to be eaten instead of bread. We recommend a Chianti wine reduction to dress this plate, together with a PGI Tuscan Extra Virgin Olive Oil and a pinch of salt.