Trippa alla fiorentina is pre-boiled beef tripe cut into strips and cooked in a tomato sauce with onion, carrot and celery, served with grated Parmigiano. It takes just over an hour. Here you’ll find quantities for 4 people, how to
Peposo is a beef stew from Impruneta slowly cooked for hours in red wine with black peppercorns and garlic, with no tomato and no soffritto. The meat becomes so tender it falls apart. Here you’ll find quantities for 4 people,
Torta della nonna is a Tuscan tart made with two layers of shortcrust pastry, a lemon-scented custard filling and a topping of pine nuts and icing sugar. It takes about an hour and a half of hands-on work plus resting
Fagioli all’uccelletto are cannellini beans boiled and then cooked in a pan with olive oil, garlic, sage and tomato until coated in a thick, tasty sauce. They are a typical side dish from Florence and Prato, often served with sausages.