Peposo is a dish with strong flavors, the ones of the meat, garlic, pepper and tomato. The origins of the “Peposo” date back in the Impruneta furnaces during the construction of the Brunelleschi Dome in Florence. Meat then was put in a terracotta pan in the oven inlet so that it could be cooked slowly and for long time together with the artifacts.
Excellent as a main dish to be served with cooked or grilled vegetables. Perfect combined with a classic Chianti Docg wine. It is also an excellent sauce for pappardelle, thus an ideal season for a pasta that requires meat sauces. You’ll be amazed by the flavor intensity of this particular dish. To be warmed in a pan at low fire or in microwave (400W for 4 minutes).
Producer: La bottega del trippaio
Ingredients: Sterilized gastronomic product made of bovine cheek meat, red wine, tomato paste, garlic, double tomato concentrate, salt, black pepper, ground pepper.
Storage conditions: store in cool and dry conditions
Shelf life: 36 months from the production date
Typical Tuscan cuisine based on first choice raw materials, naturally worked and only of Italian origin, together with quality, innovation and tradition. In 1985 brothers Franco and Marco Falli, little more than boys but already involved in the field by their father Carlo Alberto, took over a beef processing business: this is how the Fra.ma snc started up in Scandicci, at the gates of Florence. In 1990 starts the production of ready -made dishes : Trippa alla fiorentina , lampredotto and other recipes typical of the local cuisine, as the “Ribollita” and the “Pappa al pomodoro”(tomato soup), the “Cheek stew” and the “Peposo”. Fra.Ma becomes quickly leader in its field at a regional level thanks to the excellent product’s quality and the modern packaging technology, sold under the brand “La Bottega del Trippaio” (the trippa shop).
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