Il Peposo

The history of peposo is very interesting and rich in Tuscan tradition. Around the year 1400, the Maestro Brunelleschi was nearing completion of the Duomo of Florence.

The workers, usually very poor people, worked all day in the furnaces of Impruneta, and since they could not afford a regular meal every day, they began collecting the remnants of beef (muscle, foot, etc.) in a bowl placed at the mouth of the furnace, so that the meat would not be charred, but cooked and softened slowly.

By adding a lot of pepper, garlic and red wine, everything was mixed like in a slow cooker. This is how the peposo was born. Today, our peposo, is made with meat chosen to ensure the highest quality but still maintains the passion of the ancient workers in the slow cooking, rich in the typical and unique fl avors of the Tuscan tradition.