Stories and cookery: the "Peposo", born with the dome of S. Maria del Fiore

Stories and cookery: the "Peposo", born with the dome of S. Maria del Fiore

Stories and cookery: the "Peposo", born with the dome of S. Maria del Fiore

In the Tuscan gastronomy - and not only, to be true - you will often find dishes that once were poor, but nowadays they have become real delicacies. Recipes that were made with the offal of an already miserable kitchen, are now proposed with noble cuts and lead of course to a better result. Among these the "peposo", a dish of beef cooked in crock, with toasted bread, garlic, onion, celery, pepper and "acquarello", that is the last pressing of grapes, fermented with water: it was the “poor men’s wine”. Typical of the Florentine area, they say it was invented to feed the workers who built the dome of Santa Maria del Fiore, at the Brunelleschi’s era, because it requires a long cooking time, but not many attentions. After a few hours on low heat, the peposo returns its unique and unmistakable taste. You can tell this story to your guests tasting the Edi peposo, cooked for a long time over low heat, made only with first choice meats and excellent Tuscan wine. It only has to be heated for a few minutes before serving: the result, tasty and nutritious at the same time, will talk to you every time about the Florentine Renaissance art.