Peposo, a recipe that tells a story that talks about an entire territory

Farm experiences

Peposo, in a recipe the story of the heart of Tuscany

This is one of the tastiest and easiest meat dishes in Tuscany, but it is also one with a beautiful story. This is the recipe belonging to the  “cocciari” in Petroio

Peposo_Tuscan_recipe_FattoriaDelColle

Peposo_Tuscan_recipe_FattoriaDelColle

Delicious advice from Donatella Cinelli Colombini

Petroio (Siena), a special little hamlet  10 km from Fattoria del Colle, and is well known for its production of terracotta objects from Renaissance times. Vases, jars. flower boxes, ….artistic objects but also construction materials like roof and flooring tiles just like Impruneta nearFirenzewhich, though, is more famous.

Two territories which make the most of the great amount of clay in their underground to create red terracotta objects in Impruneta and amber coloured in Petroio. Two territories who have the Peposo recipe in common,  this is a very tasty stew that used to be cooked in the terracotta furnaces and

Peposo_ingredients

Peposo_ingredients

gave the furnace masters the energy for their very tiring job. It seems that the invention of the Peposo dish is somehow bound to the construction of the dome of the Duomo di Firenze and to the enormous physical effort required by the architect Filippo Brunelleschi of the furnaces in  Impruneta. History or legend, it doesn’t matter Peposo is now bound to the most beautiful dome ever built in the world and to the red bricks used to build it.

Superfluous to say the red wine is the base of the preparation, and the serving at the table. I advise Cenerentola DOC Orcia made at Fattoria del Colle with autochthonous grapes –Sangiovese and Foglia Tonda-.

Ingredients for 4 people:

800 gof beef muscle, 8 garlic cloves, a large glass of wine, a spoon of tomato conserve, salt and pepper, some sage and bay leaves.

Peposo_AntonioCorsano_Chef_Osteria_restaurant_of_Fattoria_del_Colle

Peposo_AntonioCorsano_Chef_Osteria_restaurant_of_Fattoria_del_Colle

Preparation:

Cut the meat as if for a stew. Put it in a casserole dish with the whole cloves, the conserve diluted with hot water, a spoon full of black pepper grains, a whole glass of wine and some salt and pepper. Add water until the meat is covered then cover the dish and put in the oven. Cook the Peposo for  2-3 hours on a moderate setting if necessary add more arm water. At the end the meat must be very tender.

Serve very hot on slices of toasted bread. It is possible to prepare the Peposo in a pan on the stove but however it is necessary to cook it for a very long time.

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