BAMBI TRIPPA E LAMPREDOTTO
Tutto fatto con amore e passione a Firenze
Mercato Centrale Firenze
Via dell’Ariento, 50123 Firenze FI
Mercato Centrale Milano
Via Giovanni Battista Sammartini angolo Piazza Quattro Novembre, 20125 Milano MI
Interno Stazione Centrale di Milano
Centro Commerciale “I Gigli”
Via San Quirico, 165, 50013 Campi Bisenzio FI
All’interno dei Banchi del Mercato Centrale
055 238 1765 – bambitrippaelampredotto@gmail.com
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Lampredotto and Trippa: The Difference
Tuscan Cuisine and Its Rich History
Tuscan cuisine is known for its traditional dishes that use every part of the cow, turning offal into delicious specialties. Two iconic dishes are lampredotto and trippa, loved for their unique flavors and fascinating histories. But what are the real differences between these two dishes? Let’s find out.
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Tuscan Summer Dishes – An Explosion of Creativity and Tradition
Who said trippa and lampredotto are exclusively winter foods? Here at Bambi Trippa e Lampredotto, where we’ve been tripe makers since 1890, we introduce special summer additions to our menu. These Tuscan specialties can be savored even when temperatures rise. Rich in protein, iron, and B vitamins, trippa and lampredotto are perfect for summer. Discover our special summer dishes!
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Lampredotto in Zimino: What Is It?
Lampredotto is a specialty of Tuscan cuisine (like tripe and many other typical dishes related to offal) appreciated in its classic version but also for its ability to adapt and transform. Among the various versions, lampredotto in zimino stands out for its unique combination with spinach and other fresh ingredients, offering a distinctive and rich flavor. This variant demonstrates how tradition can evolve, introducing new flavors while maintaining roots in the original recipe.
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Lampredotto Sbucciato: what is it?
Lampredotto is a renowned Tuscan specialty celebrated for its rich history and deep connection to Florentine culinary culture. Among the various interpretations of this traditional dish, lampredotto sbucciato (which means peeled lampredotto) stands out due to a specific preparation process. However, it is important to note that not all chefs adopt this technique, including Bambi Trippa e Lampredotto.
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CHEEK STEW: TUSCAN SPECIALTY OF BAMBI TRIPE AND LAMPREDOTTO
Cheek stew is a delicious Tuscan specialty made with beef. Prepared with patience and care, this dish offers an explosive mix of flavors and textures that make it perfect to be eaten on a plate or inside a sandwich.
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Lampredotto with Potatoes
Dive into the heart of Tuscan culinary heritage with a dish that stands out for its uniqueness and flavor: Lampredotto with Potatoes. Celebrated at Bambi Trippa and Lampredotto, this dish offers a novel twist on the traditional Florentine lampredotto, promising an authentic taste adventure.
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Discovering Quinto Quarto: A Culinary Journey
Until recent years, meat was a luxury enjoyed only by the privileged few, typically confined to the upper echelons of society. For those unable to indulge in prime cuts, options were limited to grains, legumes, or the utilization of less conventional parts of the animal.
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Francesina or Lesso rifatto: the traditional Tuscan recipe for using leftover boiled meat
Francesina or lesso rifatto is a rustic dish of the Tuscan tradition that transforms leftover boiled meat into an unforgettable culinary experience. At Bambi Trippa e Lampredotto we are proud to present our version of this classic of Tuscan cuisine. Below you will find the simple and quick steps to prepare this typical second course, but first some historical information on the name “Francesina“.
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