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!

 

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