Peposo alla Fornacina
MAIN DISH / BEEF
Contributed by Lucia-Maria Vaina
Professor, Boston University, Biomedical Engineering & Graduate Program in Neuroscience
Co-director, Neurology of Vision Laboratory. Neurology Department, MGH &
MEG Center, Martinos Center for Biomedical imaging (Research Scientist)
Servings: 4
Ingredients
1 ½ pounds of beef trimmed of fat (typically used for stew) cut into 2-inch cubes
1 bottle of Chianti (Important: use good wine)
4 cloves of garlic (don’t peel them)
Fresh Rosemary, Sage, and 1 Bay Leaf
20 Black peppercorns
Salt as you like it; can also add extra pepper if you like
Note: no oil, or anything fat is added.
Method
1. In a large pan (preferably a terracotta pan, or a heavy pan) put the pieces of
meat, the herbs, salt, garlic, and the wine (all at once), cover the pan and let
the meat cook very slowly (3-4 hours) on moderate heat until it is soft.
2. TIP: Eat the peposo with good bread, polenta, or pasta such as “maltagliati a
mano.” It is a delicious dish and very easy to make.
A photograph of Pepooso served with pasta at
the Trattoria dell’Orto, in Florence, Italy on my
birthday.
A bit of history of the peposo alla fornacina: a typical and very simple medieval Tuscan dish, from
Impruneta, a town situated in the hills around Florence and famous for vibrant red terracotta produced
there by the “fornacini” (kiln workers). This is why the name of this dish is “peposo alla fornacina,” or
“peposo of Impruneta.”
In 1420 Brunelleschi was named the provveditore (superintendent) of the cupola project for the Santa
Maria del Fiore in Firenze. One of the materials used was the terracotta from Impruneta. The story goes
that, during the construction of the famous “cupola” in Firenze, while the fornacini (kiln workers) were
firing the terracotta for very long hours, they prepared for themselves the “peposo” inside the kiln, close
to its opening. The legend says that Brunelleschi visited Impruneta to supervise the firing of the tiles that
were produced for the Cathedral’s outer cupola. On one of his visits he noted the large pot inside the
kiln, which the fornacini prepared for themselves. The legend says that Brunellesch fell in love with this
dish, which in addition to its amazing good taste, the ease of preparation and its low cost made famous.
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