Alla Gusteria – Osteria de Ciotti – Nunquam – Fornacina Peposo – 200 g – Avvenice

The Peposo (rich in pepper) was invented in the XV century by people working on the Impruneta’s hills, just outside Florence, and in particular by those who made cooked bricks in the local furnaces. The “fornacini” (furnace workers) used the furnaces to cook this dish which took several hours to be prepared.

It is also called “Peposo of Brunelleschi”, attributable to the Renaissance age, since the famous artist used to eat this nourishing dish while waiting for the creation of the bricks for the cupola of Santa Maria del Fiore in Florence.

This dish has long cooking time, maintaining the original recipe, with pepper and red wine. We serve it with the addition of just a bit of tomato, an ingredient that entered in the recipe books only after the Renaissance age.

Ingredients: Chianina IGP veal meat (40%), organic Tuscan red wine (contains sulfites) (18%), water (5%), Tuscan organic tomato (5%), pepper, garlic, salt.