A SECOND COURSE BASED ON MEAT
IMPRUNETA’S PEPOSO STEW IN FLORENCE, A DELIGHT PREPARED IN OUR RESTAURANT
Have you heard about the Impruneta’s peposo stew and wish to taste it? Don’t miss this Florentine delight and come to the Lorenzo de’ Medici Restaurant. In the heart of Florence, you can enjoy one of the best and oldest dishes of our cuisine.
It is a specialty whose origin, they say, goes back even to the time of Brunelleschi. Its name comes from one of its main ingredients, black pepper, and from its connection with the territory.
Impruneta’s peposo stew is a second course based on meat from Impruneta, a town in the Florentine hills, famous for being the land of the impruneta, a clay from which terracotta, bricks and other related materials are obtained. Legend says that the people in charge of firing the bricks in the kiln – the so-called fornacini – created this dish. They used to put an earthen pot in a corner of the kiln, with all the ingredients required: beef muscle, pepper and tomato, all poached in wine and they cooked it very slowly. The result was a real delight. Still today, at the Lorenzo de’ Medici restaurant, you can taste the Impruneta’s peposo stew just as tradition has handed it down.
Beef muscle, pepper and tomato, all poached in wine