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Peposo: Tuscan beef, black pepper, and red wine stew

  Watch me make peposo, an amazing Tuscan winter warmer stew. This dish originated with the workers in the terracotta factories of Impruneta, near Florence, back in medieval times. Like them, I use a traditional terracotta pot, but you could make this in a slow cooker, or a normal dutch oven. Nowadays, some people add …

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Bringoli: Tuscan hand-rolled pasta – Chestnuts and Truffles TV

  This hand-rolled pasta is popular all over Tuscany with local variations on the name. My local town of Anghiari calls them¬†bringoli and even has a festival dedicated to them in early November. Visit the festival and watch as I show you how to make them, just like an Italian would, in the video above. …

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