Peposo Impruneta is an Italian dish that’s both generous and mouth-watering. It’s a beef stew cooked very slowly in Chianti, served with polenta and thyme-flavoured vegetables.
The Italian dish on offer at the Siena restaurant in Phnom Penh represents a novel gastronomic experience, encompassing a plethora of exquisite flavours and a fascinating historical background. In this instance, our objective is to identify one of the most emblematic recipes of Tuscan cuisine. This dish is characterised by a simplicity of combination and a richness of flavour. Furthermore, it has its origins in the world of farming. Even today, many of its typical dishes are prepared in accordance with recipes that have been handed down from generation to generation.
One of the most renowned and highly regarded Tuscan specialities is the celebrated peposo, a distinctive stew originating from Impruneta, a small town renowned for its terracotta production and whose tradition dates back to the Middle Ages.
Additionally, the dish is referred to as “alla fornacina” or “dell’Impruneta,” and its name is derived from the Italian word “pepe,” meaning “black pepper,” as the original recipe incorporates a substantial quantity of whole peppercorns.
The traditional recipe is relatively simple in its composition, comprising a limited number of ingredients. The dish is composed of Tuscan beef, Chianti wine, salt, garlic cloves and, as the name suggests, a generous dose of pepper. Although Siena has innovated the recipe with a few personal touches, the real secret of its exceptional flavour lies in the cooking process. The meat is left to cook slowly for at least four hours, until it is extremely tender. The clay in which the meat is cooked also plays an essential role in the preparation of this particularly appetising dish.
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