Butcher shop since 1936 managed by the Fierli fourth generation, bulwark of the native breeds, the Chianina PGI and the Cinta Senese pig, Cecilia tells us about the company who with her brother Nicola continues the family business founded by grandfather Zelindo and his son Ottorino: "The family takes care of the entire production chain to guarantee a quality to savour on your plates".

The company carefully manages the entire production chain: the cereals that will make up the feeding of the animals are produced organically, the animals are reared both for the breeding line and for the slaughter line, the family directly manages the butchery, the shop and the restaurant inside.

 "It is important for us to find the taste of raw materials in our dishes, also using lesser-known cuts evoked by forgotten ancient recipes," says Cecilia.

Fierli Butcher Shop is dedicated to the processing of fresh meats, to the production of typically Tuscan cured meats and preparations. The Tuscan crostino is one of the most renowned, rigorously made with Chianina PGI and pork from Cinta Senese according to the typical Sienese recipe, which stands out from other Tuscan crostini generally made with livers