PGI Finocchiona in Buttera

Are you looking for a delicious appetizer for a dinner with someone special or for a quick lunch? Try the PGI Finocchiona in “Buttera”. A recipe by Martina Micheloni.

Ingredients for 4 people:

  •  Salad firstlings (leaves and bunches of carrots, spinach, rocket salad, radish,) 170 gr
  • PGI Finocchiona 360 gr
  • Mature PDO Tuscan Pecorino Toscano80 gr
  • Olive Taggiasche 80 gr
  • PGI Tuscan Extra Virgin Olive Oil 100 gr
  • Lemon juices 20 gr
  • Bread crust 50 gr
  • Mustard 10 gr
  • Sour cream 10gr
  • Salt and pepper as needed


Cut one-centimeter thick slices of PGI Finocchiona and form squares of 1×1 cm, put them aside.

Take the PGI Finocchiona and cut it in very thin slices, and put them to dry in an oven at 200°C for 3/4 minutes in order to create chips.

For the citronette: add 20 gr of lemon juice, 10 gr of mustard and a pinch of salt to 100 gr Extra Virgin Olive Oil. With the help of a hand blender, emulsify the mixture until you get a mayonnaise-like texture.

Grate the PDO Tuscan Pecorino in flakes. Take radishes, wash and cut them into rings. Remove stones from olive Taggiasche. Take the bread and toss it in a saucepan with Extra Virgin Oil and a clove of garlic, until it is crispy and golden-brown.

Serve as follows:

Take salad firstlings and dress it with a citronette, add the squares of PGI Finocchiona, olives, and garlic-flavored crispbread; Mix the salad in order to perfectly blend ingredients and seasoning.

Place the salad on a plate and decorate with radish rings, fennel bunches, flakes of mature PDO Tuscan Pecorino and finocchiona chips. Finally, add a few drops of sour cream on the salad.