Peposo is a traditional Tuscan pepper beef stew. It is one of my favorite Italian dishes.
I know, I have many favourite dishes, but my peposo recipe brings you right away to Florence!
Peposo is rich in flavour. It really has a delicious spicy kick from the black pepper, hence the name “peposo”.
This -500 years- old dish is easy to make. Peposo is still popular across Tuscany. It originally comes from the village Impruneta, a small town in the Tuscan hills. The former name of the recipe is “Peposo alla Fornacina”, but today it is called “Peposo”.
Sylvia Italy’s peposo is made with beef chuck for stew, NO garlic*, whole black pepper corns, black powder pepper, salt, olive oil, tomato sauce to give the sauce a bit body, and red Tuscan wine: Rosso di Montepulciano DOC.
*Peposo without garlic tastes equally good. I eat onions and garlic, but sometimes I prefer avoiding it. I don’t like the bad breath and lingering aftertaste in my mouth.
Ingredients: Serves 2 people
300 g boneless beef chuck for stew
a handful of black pepper corns
black pepper powder
1/4 liter of red wine (Chianti or Rosso di Montepulciano)
*The original recipe peposo is more likely not to be made with tomato sauce.
For gentle cooking, like stews, I always use my cast Creuset iron pot.
Heat the olive oil in a pot over a medium-high heat and brown the beef for a minute of 3. Add the red wine, salt, pepper and the tomato sauce.
Cover the pot, lower the heat and cook the peposo for approximately 3 hours. Check it often and give it a stir occasionally. It is important that the meat remains covered in wine and adding water if necessary.
It says that cooking longer than needed doesn’t mean tender meat, but personally I prefer cooking it long.
When the peposo is ready, the meat should be tender (I love it when the meat is falling apart..yummy) and the red wine should have reduced to a sauce.
Season with more pepper if desired and serve warm on traditionally sliced bread (preferably Tuscan bread without salt) or polenta.
Cantina Gattavecchi organizes a yearly fundraising dinner for the Breast Cancer Foundation “Io Sempre Donna“. Io Sempre Donna is in Chianciano Terme, a small village nearby Montepulciano.
Usually this annual charity dinner offers food from all over the world. But this time chef Lilian Gattavecchi decided to offer an Italian night with food from different regions, such as: Trentino – Alto Adige, Veneto, Calabria, Sardegna, Liguria, Toscana, Piemonte, Sicilia and Lombardia.
The wines they served were local wines from winery Gattavecchi: Toscana IGT red and white; Rosso di Montepulciano DOC; Vino Nobile di Montepulciano DOCG and Vino Santo di Montepulciano DOC.
The total amount of the dinner was euro 30.00 per person (including bread, water and wine).
Io Sempre Donna
Breast cancer is the second most common cancer among women. Io Sempre Donna helps women who are dealing with breast cancer and are in need of emotional support.
In Italy women who are 50 years or older (until 69) have screenings every 2 years. Women with a family history of breast cancer have a routine screening mammograms every year.
Io Sempre Donna means literally “Me always a woman”. Women diagnosed with breast cancer face a difficult time. Io Sempre Donna assist and support them before, during and after hard times.
Foiano della Chiana is a small village in the province of Arezzo. It is home to a few thousand inhabitants
I have never visited the historic centre of Foiano della Chiana, but I do know that they have the best meat restaurant in town!
Fierli is an organic farm. They keep 200 Chianina calfs and 300 Cinta Senese pigs. The animals have 100 ha agriculture land for grazing.
A few years ago I visited the farm. The agriculture land is really impressive and nice to see.
Nicola, Cecilia, Francesco, Atos and Eros Fierli are all responsible for running the farm and the restaurant. It is a good place to eat and popular with locals who come to enjoy the bistecca and other high quality meat dishes.
The farm and restaurant are located in the centre, not far from the Valdichiana Outlet in Foiano della Chiana.
The restaurant is open seven days a week for lunch.Only indoor dining is offered. Dinner is saved only for special occasions or a private dining event.
The shop is open at 9 am every day. I often buy meat at the Fierli’s butcher shop for new local recipes with wine I sell in my webshop.
The Cinta Senese pigs and the Chianina veals are merely slaughtered only by competent personnel at specialized established slaughterhouses.
Son Nicola and daughter Cecilia are committed to serving you amazing food. The restaurant offers dishes that showcase fresh local produce from their own farm.
The restaurant’s wine list consists of a small selection of local Tuscan wines. Cecilia is a certified FISAR sommelier and she loves to guide you through the range of wines and advice you on the perfect food pairing.
Cecilia is a good friend of mine, I have known her since our FISAR wine study in Italy.
Bistecca Chianina IGP
Chianina meat is protected by the IGP mark (Protected Geographical Indication). This means quality guaranteed.
IGP is linked to the place of origin where it is being produced, processed and prepared. The average weight of one bistecca is 1 kg and meant to serve 2-3 people.
Chianina is one of the finest meat. It is the oldest breed of cattle raised in Italy. Chianina is also called the “gigante bianco”, the white giant because of the size and the color.
Its territory of origin is the Val di Chiana in the province of Siena. You can find the Chianina breed in central Italy.
In ancient times the Chianina was used only for work, but since the ’30 in Bettole (Valdichiana) the breed is raised for meat production. The Chianina veal is not made for fast growing and slaughtering.
Chianina is the largest and oldest breed in the world. The meats are extremely delicious and healthy!
Cinta Senese DOP
The indigenous Cinta Senese pig is native to the Tuscan region and in particular nearby Siena. The breed is medium sized, with black skin and a white belt. They have been raised for centuries.
The pigs live in maximum freedom throughout diverse forests. The Cinta Senese pigs can eat whatever they want.
The meat has a DOP classification, which means local products of high quality. It has a unique and surprising flavour.
The main cured meats produced with the Cinta Senese breed are dry-cured ham, capocollo, finocchiona, salami, pancetta and so on.
Chianina and Cinta Senese Experience
Fierli organizes a Chianina and Cinta Senese Experience 2-3 times a week. Enjoy the possibility of high quality, organic, wholesome and KM zero food.
The chef prepares the best meat dishes for your lunch. It is an amazing experience when you’re on holiday in Italy. Also nice for children.
A visit to the local market is a very characteristic experience in Montepulciano.
It is a typical Italian market with fresh fish, salumi, prosciutto, olives, different types of pecorino cheeses, cod, mozzarella di bufala, roast chicken as well as kitchen utensils, clothes and shoes.
There is always something for everyone!
The weekly market is from 8 am till 1 pm. Address: Piazza Pietro Nenni in Montepulciano.
Two market stalls every Tuesday and Friday in Montepulciano
Every week on Tuesday and Friday morning is a small outdoor market in the “Via Marino Cappelli” in front of the BCC Bank. The two market stalls sell fresh fruit, vegetables and fish.
The fish market vendor offer a wide range of fresh fish and seafood: salmon, tune, calamari, squid, cuttlefish and prawns for instance. In addition to the fresh fish you’ll find all kinds of fried fish and fried vegetables such as “fiori di zucca”. Fiori di zucca are blossoms stuffed with ricotta cheese. It’s really worth a try!
This small market is mostly frequented by locals.
Why going to the market?
I love to buy local produce at the market. I like knowing where the food I eat comes from and supporting local farmers. It is good for the environment and it benefits the local economy.
The food is super fresh compared to the grocery store foods. The market stalls showcase their locally fresh (seasonal) fruits and vegetables. The vendors are more than friendly and they will always choose the best pieces of fruit and vegetables for you.
Every week I go the market in Montepulciano. I often do my shopping at my favorite market stalls. Barra Francesco from Foiano della Chiana (AR) is the best stallholder to buy fresh mozzarella and burrata.
They have a small market stall, not only for cheese, but they sell also other delicacies from Southern Italy. It is a real family owned businesses where mother, father and son are all involved.
Mozzarella di bufala is a traditionally soft cheese produced in the region Campania. Mozzarella is a ball of fresh cheese and has a better texture, richness and overall flavor than the mozzarella cheese from a grocery store.
The family Barra also sells delicious olives, anchovies, taralli (typical snack from Puglia), taralli napoletani, different kinds of cheeses and dried tasty sausages.
Tuscany is rich in traditional, mainly pork based, dishes. For instance “porchetta”. This is a roasted pork with fennel, bay leaves and pepper. It is a real specialty from Umbria and Southern Tuscany.
Many locals eat a porchetta sandwich for lunch.
Furthermore the bistecca Fiorentina is a famous meat dish in central Italy.
Every day I try to cook fresh. I do not always have the time for that, but I find it important to eat fresh and healthy. The dishes I prepare are mostly seasonal.
Autumn is coming and at the moment you can find a big offer of funghi porcini at the market. So what do we eat tonight? Pappardelle ai funghi porcini!
Recipes for ossobuco vary wildly. Although the “Ossobuco alla Milanese” from Lombardy may be one of the most famous and well known Italian secondo piatto.
My favorite recipe is: Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva!
Ossobuco di Chianina IGP
You can pair ossobuco with other dishes. I am talking about delicious saffron risotto such as: Risotto alla Milanese.
As a side dish you may choose to eat ossobuco with polenta or with mashed potatoes.
The Italian ossobuco is a beef shank from the cow’s leg. It is a cut of meat butchered from a cow’s or bull leg.
Much is written on which part is best. It’s been said that veal shanks from the hind legs are the best! Meat from those parts is more voluminous and fleshy.
Ossobuco literally translates to “bone with a hole” with meat. You can prepare ossobuco from veal but also with other kinds of meat such as pork.
However, the finest meat for cooking, in Tuscany, is Chianina breed. It is high valued meat with a more intense taste.
For this recipe I bought the ossobuco di Chianina at the Fierli farm in Foiano della Chiana. Fierli is an organic farm. The animals have a long life and they are treated well.
The Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva is a true Tuscan recipe. Many people don’t prepare it at home. Some cuts of veal from the store may be chewy.
Tip for buy-in, first look for shanks that are > 2 inches. If they’re too thin, they’ll braise too fast.
My style Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva needs the following ingredients:
Recipe for 1 person
1 ossobuco di Chianina
red wine “Vino Nobile di Montepulciano Riserva DOCG” – Il Convento
1 clove of garlic
1 onion (soffritto)
1 celery (soffritto)
1 carrot (soffritto)
1 bay lief
When braising the ossobuco you may as well use meat broth or any other liquid (water). I prefer to use only wine. I do not mix the wine with other liquids. That would be a no-go, especially when it’s a high quality wine.
Also mixing tomatoes or tomato paste with red wine is not what I recommend. But that’s my personal opinion.
What else do you need
How to cook
Chop the onions, carrots and celery.
Peel the garlic.
Heat the pot until the olive oil is well heated. Instead of olive oil you may also use butter.
First stir-fry the garlic. When the garlic begins to colour reduce heat. Add the soffritto and cook the vegetables until they begin to soften and caramelize.
Meanwhile cover the Ossobuco with the flour.
Ossobuco di Chianina IGP
When the soffritto has a golden wheat color, remove it or move it to a side. It depends on the size of the stew pot. Sear the ossobuco on both sides until nicely browned. Sprinkle the ossobuco with salt and pepper.
Pour the red wine over the ossobuco and bring it to boil to evaporate the alcohol. Reduce the heat and add the bay leave and cloves.
Cover the pot and check occasionally. When the wine is absorbed just add a little extra. The meat should be left at a low temperature for about 2-3 hours.
When the meat is tender it will fall off the bone. The marrow in the hole of the bone is the best part of the ossobuco. It is a real delicacy and super yummy!
Serve the ossobuco on a plate and the warm wine sauce on top of it.
Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva DOCG
What to serve with ossobuco
Due to its massive taste ossobuco goes well with a creamy risotto, mashed potatoes or polenta.
If you’re cooking beef or stew Vino Nobile di Montepulciano (sangiovese) is your friend. It affects the taste of the dish. The ripe flavors in this wine give complexity to the sauce and the meat. Chianina is a traditional and genuine meat with an intense and pure taste.
Vino Nobile di Montepulciano is a full bodied wine. It is best when paired with the right food. In particular Chianina beef.
Nothing beats the magic of a brilliant wine and food pairing!
Vino Nobile di Montepulciano Riserva DOCG is recommended by Dutch wine critic and journalist De Grote Hamersma. This wine is available in my webshop.
Watch this video recipe to see how to cook Ossobuco di Chianina al Vino Nobile di Montepulciano Riserva.
Acciderba is Tuscan dialect. In Italian they say “accidenti” which means in English “wow” or “gosh”.
The winery Azienda Agricola Serni Fulvio Luigi in Castagneto Carducci has made up the name “Acciderba” for their most important Bolgheri Rosso DOC wine – and an exquisite one it is!
The wine Acciderba is a blend of Cabernet Sauvignon, Merlot, Syrah and Sangiovese. After wood aging in barrique for 12 months the wine is then bottled and set to age for a further 5 months.
It is an intense red wine with a strong identity and a long finish. On the palate flavours of small blackberries, ripe red fruit and soft tannins. This wine pairs well with wild boar, old cheeses and braised beef.
Everyone has their own taste and preference, but the wine Acciderba Rosso Bolgheri DOC is one of my favorite red wines from the Bolgheri area.
Wine tasting at Azienda Agricola Serni Fulvio Luigi
Wine tasting in Bolgheri is one of the not to be missed “experiences” while on a holiday in Tuscany. There are many options for a wine tasting and tour in this area with all range of possibilities and prices.
Azienda Agricola Serni Fulvio Luigi is a small winery in Castagneto Carducci. Castagneto Carducci is a lovely hilltop town from where you have amazing views over the hills and the sea.
The vineyards from the winery are exposed on the slopes down towards the sea and are close to Bolgheri. The wines they make are Bolgheri Vermentino, Bolgheri Rosato and Bolgheri Rosso DOC on their family-owned 5 hectares of vineyards.
Besides making wine, Azienda Agricola Serni Fulvio Luigi is also a “frantoio”, an olive oil producer.
The whole family is involved with the wine production and sale of their wines and olive oil, likely partly to account for the love and exceptional quality of the wines.
It wasn’t the first time that I have visited this wine cellar. I know the family personally. They are very welcoming, personable and friendly. The atmosphere, tour, wines and food are superb.
The wines they serve are accompanied by local cheeses and meats, such as dried ham and capocollo. Capocollo is a traditional Italian cured meat made from the neck of a pig. Both products are homemade. Their meat comes from a local organic pig farm and is cured on site by the family.
With the coronavirus pandemic, they haven’t been open to the public for a long time. A visit is well worth it if you’re in the area -send me photos from your experiences there- I’d love to see.
Hopefully they will be able to receive more guests for a wine tour and tasting in 2021.
Information for wine tasting:
Azienda Agricola Serni Fulvio Luigi Località Le Lame 237 57022 Castagneto Carducci (LI) email@example.com
Bolgheri is a hamlet in the municipality of Castagneto Carducci, in the province of Livorno, between the coastal cities Cecina and San Vincenzo. The coastline is called the Etruscan Coast “Costa degli Etruschi” or “Etruria”.
The village is famous for its Super Tuscan wines. The most important wineries are Tenuta San Guido, Tenuta dell’Ornellaia and Guado al Tasso.
Golfo di Baratti
The Maremma region is the land of the Etruscans. Many small towns have interesting Etruscan remains, wine roads, a mixture of woods and unspoiled walking trails.
A famous 5 km long cypress road leads you to the historic village Bolgheri. This lane is well known thanks to Giosuè Carducci in his poem “Davanti a San Guido” (In front of San Guido).
Bolgheri is dominated by its fortified castle and is worth visiting, but the main thing to see in Bolgheri is the village itself.
In the heart of this pretty little town are many wine bars and restaurants. They all serve local wines for tastings as well as by the bottle and typical Tuscan foods.
Enoteca Tognoni Via Lauretta 5 57022 Bolgheri (LI)
Francesco Tognoni is the owner of this wine bar. He is a wonderful host. With special care and treatment, Francesco and his team make sure you have a comfortable evening out while enjoying good wines and foods.
The prices in Bolgheri for a good glass of wine are in every location the same. Enoteca Tognoni is a cosy wine bar, really recommended. Making a reservation is necessary, especially in high season.