Peposo dell'Impruneta in a jar only on Foodaloo

Do you want to taste the authenticity of traditional Tuscan cuisine, but don't have time to cook a typical dish or go to a restaurant? We from Foodaloo we have the solution for you, with the Peposo in a jar of Magie di Sapori, ready, just to be heated and tasted!

The Peposo is one of the most famous recipes in Florence, but what are its origins?

History

This dish is a stew seasoned with a lot of pepper and red wine and comes from Impruneta, an Italian town in the metropolitan city of Florence. This city is famous above all for its terracotta industry, the renowned “terracotta from Impruneta”. It was born as an area of Etruscan influence, but with the passage of time, its favorable position, proximity to Florence and its rich soil have made it a Roman agglomeration.

But let's get back to Peposo!

The parts used to create this delicacy were the muscle and the leg, which by cooking them very slowly became more tender until they became very soft and tasty. How was it flavored? Easy, with the addition of salt, wine, rosemary, and a lot of pepper, the main ingredient of the recipe from which it takes its name.

He who made the Peposo however he is an illustrious Florentine historical figure, namely Filippo Brunelleschi.

It is said in fact that in 1425 while the great master Brunelleschi was developing the project and following the construction of the dome of the Cathedral of Santa Maria del Fiore, he also began to take care of the management of the workers who worked on the construction of the structure, and at the time they employed in work. In fact, according to the architect, the construction workers lost too much time during the lunch break, because they had to get off the structure and go to the nearest tavern and then climb back onto the scaffolding, an operation that made them spend a lot of time, which they would have instead could have been used in the construction of the dome.

Then Brunelleschi decided to take inspiration from the workers of the workers of the kilns of Impruneta who had speeded up their time in the ascent and descent of the Duomo's scaffolding. In fact the Peposo it derives precisely from this world. The workers of the Cathedral started the fire directly in the furnaces on the scaffolding, waited for the bricks to be cooked and for the fire to die out, then the stew was placed in strictly earthenware pans and kept close to the furnace fire, to achieve slow cooking which made the Chianina meat very tender.

Filippo Brunelleschi therefore had canteens built directly above the structures where the workers work, so that they would no longer have to go down and up, thus wasting much less time.

In fact, the master had both the wine and the famous one climbed onto the scaffolding Peposo, thus increasing the fame and propagation of this recipe.

Recipe

Being a dish that has been handed down from generation to generation, the versions of this delicacy are varied, but we at Foodaloo will try to explain how to prepare this typical and very tasty dish of the Tuscan tradition.

INGREDIANTS

  • 600 gr of Chianina muscle (for the Chianina sauce, read here)
  • 500 ml of Chianti red wine;
  • A cooking spoon of black peppercorns;
  • Sliced Tuscan bread;
  • Sage and Rosemary to taste
  • Garlic to taste
  • Extra virgin olive oil
  • salt

PREPARATION

The recipe is quite simple to follow, the only really fundamental thing is cooking, you have to pay close attention to this process, as it must be made inside an earthenware pot and it must absolutely be very slow.

Inside the pot add the Chianina muscle cut into not too small cubes, then include the strictly unpeeled garlic cloves, salt, sage, rosemary and pepper. Then add the Chianti red wine, until the meat is completely covered, cook over moderate heat until the Chianina meat is very tender.

Finally you can decorate your dish by adding two slices of toast, inside the stew, and at this point your Peposo is ready to be tasted!

If you don't have time to make this traditional Tuscan dish, we'll take care of it Foodaloo, in fact in our shop you can find the Peposo in a jar of Magie di Flavors. This dish is ready to heat and taste, it was made in collaboration with Chef Bagoga, and it is genuine and traditional. The Chianina meat of which it is composed is very tasty, soft, intensely fragrant and with plenty of pepper in grains.

Aforementioned Peposo it was created in collaboration with Chef Pierino Fagnani known as Bagoga. This character is very famous in the Sienese area, in fact he was a jockey in the Palio of Siena before being Chef. Piero Bagoga comes from Montalcino, he moved to Siena to participate in the Palio, and later he dedicated himself to his true passion, that is cooking by opening a restaurant called "Grotta di Santa Caterina". The love he puts into this art has made his restaurant one of the most famous in the city, certainly the most appreciated. Bagoga as well as a high-level Chef is literally a point of reference for those looking for the ancient flavors of Tuscany, and especially of the Siena-Florence area. The products he uses are of the highest quality, he chooses the ingredients himself, and his recipes are reviewed but not upset, to never lose sight of the genuineness of the tradition that is so much appreciated by his customers.

The same taste, the same smells and the same passion that Chef Bagoga puts in the kitchen, we can find them in the jar of Peposo with Magic of Flavors that we offer you in our shop. Put on the fire, and heated, you just have to wait the time necessary to taste and enjoy an exceptional dish, made with selected ingredients and with all the love of one of the masters of Tuscan culinary art (for other Tuscan delicacies take a look here)

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