• Farine de châtaignes obtenue des Castagne del Monte Amiata IGP (Castagne del Monte Amiata IGP)
• Prosciutto Toscano AOP

Prepare the polenta with Mount Amiata chestnut flour and salt it slightly. Cook the polenta and the let it rest on a pasteboard, covered with a cloth. At the moment of serving it, cut the polenta into thin slices and stuff with slices of Prosciutto Toscano PDO. These “saporitini” 19 can be served also hot: place them on a baking sheet, sprinkle with lots of grated Pecorino Toscano and cook au gratin in the oven until golden.