Terracotta: a thousand year long tradition

Peposo is a long-simmered Tuscan beef stew fragrant with black pepper and red wine

Sturdy yet light, with its typical red color it made the cupola of Firenzes duomo unique in the world: this is the terracotta dellImpruneta, a small village only a stone throw away from Tuscanys capital. Jars, vases, tiles, shingles, all baked for two days at 900 degree Celsius to become incredibly resistant to cold and heat thanks to the clay and marl they contain 

Peposo is a must-try food when visiting Tuscany

Since the Middle Ages, terracotta production represents an immense cultural and, indeed, culinary heritage of Italy. Legends tell that, at the furnace where the shingles used for Brunelleschicupola were baked, there were also plenty of pots filled to the brim with peppered meats, marinated in local wine: nothing better to feed those working hard on the cupolas construction.”  

Peposo is a long-simmered Tuscan beef stew fragrant with black pepper and red wine

The tradition is still alive today and, with it, also some diatribes: tomato? No, because in 1419, it hadnt made its appearance on our tables, yet. Carrots and onion? Who knows. Pepper: 20 grams per each kilogram of meat. Could it be too much? 

The origin of this stew goes back to the 15th century in Florence

Whichever interpretation of the peposo recipe we go with, it always has to be cooked in a terracotta dellImpruneta pot until the veal gets so tender it melts away in your mouth!

 

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Word of the Day: Fanfara

…And indeed it does, because the Italian word fanfara comes from the French fanfare which originated from the onomatopoeic sounds of a brass band...

Word of the Day: Cappuccino

The word cappuccino means, literally, small hood, but of course we think of coffee when we hear it. Or friars, and the link is not haphazard at all...

A world without Venice: a nightmare more real than we think

Last month Venice suffered the fourth highest floods in its history. Water seeped up through the drains, over the canal sides and into the houses,...

Botteghiamo, Rome and the soul of Italian heritage

Today, I feel like to write about Rome and Italian heritage, but for once - our regular readers may be aware of my penchant for classical history - I...

Le Marche, Ascoli and the magic of Olives all’Ascolana

As big as a Robin’s egg, mildly tart with a hint of sweetness, and just-perfect chewy only begins to describe an Ascolana olive. Biting into one is a...

Weekly in Italian

Recent Issues