There are traditional Tuscan dishes also famous for the history, or legend, that accompanies them. This is the case of the recipe that we thought of giving you today, that of Peposo del Fornacino: a tasty meat stew flavored with pepper and cooked for hours in red wine.

The history of peppery it is very ancient, it is a recipe born in Impruneta, a town on the outskirts of Florence, inside a furnace in which terracotta bricks were made, around the first half of the thirteenth century. A poor dish "invented" by the fochisti, the workers in the oven, who thought of cooking, in a corner of the furnace, meat dipped in wine for several hours.

This traditional dish is also known as the "peposo by Brunelleschi"As it is said that the famous architect, having gone to one of the kilns in the area to obtain the bricks to be used for the cathedral of Florence, after having tasted the stew prepared by the fochisti, was pleasantly impressed by both the flavor and the convenience of being able to cook and eat in the workplace: a solution that he immediately adopted even for his workers.

Tiziano Baldi is a Fornacino Doc and a passionate cook with his peposo recipe he was a guest on Rai 2 at “Mezzogiorno in Famiglia” and won the 2019 edition of “Peposo Day”, an important local event. Here is his version of this recipe "in white", without tomato, as per tradition.

Recipe

Peposo del Fornacino

For 1 kg of meat (veal muscle): 1 clove of garlic, 7 g of pepper, enough salt, 2 glasses of Chianti Classico wine.

Arrange all the ingredients in the raw pan, if you want you can also add 1 bay leaf, season with salt and cover everything with the red wine. The peposo must be cooked on a very low flame until the meat is completely cooked.

«Over the years this Chianti recipe, now considered by everyone to be a very delicious dish, has undergone substantial changes: after the discovery of America tomato was added and as meat the calf muscle is used, perfect to resist long cooking.

Text taken from "At the table from Florence to Chianti. A journey through food and wine. Raw materials, recipes and historical events"of Milko Chilleri, edited by Expos.

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