One of the things that annoy us Tuscans to no end is that most of what people know about our land is just wrong. The image that comes to mind to 90% of foreigners that come to visit us is mostly incorrect, just a result of the work of spin doctors, marketing guys and pretty much anyone that wants to sell stuff at an inflated price. This is quite obvious when it comes to food stuff: apparently, just adding the word "Tuscan" to anything allows the manufacturer to raise its price by a significant margin. Everything can be Tuscan, from herbs mixtures that no Tuscan has ever heard of to stuff that would make us cringe. If you ask anyone that knows a little about this land, they will tell you that Tuscan cuisine is all about vegetables, pasta, simple ingredients cooked in creative ways. While dishes like this exist, we Tuscans LOVE our meat. Maybe because it was a rare treat, we worship what we affectionately call "ciccia". The most famous of our meat dishes were born out of necessity: being meat very expensive, we would invent ways to turn the most lowly cuts into masterpieces. The recipe that was invented near Florence was so spectacular that it goes strong six centuries after its creation, which explains why this week What's Up Tuscany will bring you to Impruneta to discover all the secrets of the amazing peposo. If you listen to the full episode you will learn how this beef stew was invented by terracotta workers that looked for a way to turn cheap cuts of meat into a sensational taste bomb. The slow cooked marvel was so incredible that Filippo Brunelleschi, while building the cupola of Florence cathedral, made it the official dish of the building site, spreading the recipe across Tuscany. In the second chapter we will go through the mandatory steps you have to follow to prepare a proper peposo and I will also give you a simple recipe to make this amazing dish in your very kitchen. There's going to be a few practical tips, suggestions on side dishes and the perfect wine to match. In the final chapter I will tell you how Impruneta is so in love with this meat lovers dream to have a November festival with a spectacular cook-off that will make you drool in anticipation. If you can't wait until then, I'll point you to several restaurants both in Impruneta and in Florence where you can enjoy this masterpiece of Tuscan cuisine at its best. While i can't say this is the signature dish of this land without incurring in the wrath of anyone who is not from Florence, I'd so as far as to say that the peposo should be its standard bearer. it has got everything we love about this land: it's made from cuts of meat no one wanted, cooked at low temperature for a long time which makes the meat extra-tender and super tasty. Next time you come to visit us, try it. If you love meat, it's a no brainer! Email: [email protected] Facebook: https://www.facebook.com/larno.it Twitter: @arno_it / @WhatsupTuscany LINKS TO SOURCES (ITALIAN ONLY) https://www.lacucinaitaliana.it/tutorial/le-tecniche/peposo-impruneta-ricetta/ https://www.discoverpistoia.it/peposo-storia-curiosita-ricetta/ https://www.today.it/benessere/alimentazione/storia-peposo-ricetta-impruneta-toscana.html https://www.gazzettinodelchianti.it/impruneta/peposo-day-2023-super-successo-alla-cena-del-peposo-oggi-la-sfida-fra-rioni/ BACKGROUND MUSIC Pipe Choir - Bom Bom Breakthrough (Instrumental) Incompetech - Leopard Print Elevator Mike Chino - Calm and Harmony Wayne John Bradley - Pick You Up Wayne John Bradley - Blues Rock Original Instrumental All released under Creative Commons Attribution 4.0 International License https://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumental https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500077 https://soundcloud.com/argofox/mike-chino-calm-and-harmonybr...