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.
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.
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“.
Discover the essence of Tuscan gastronomy with Peposo dell’Impruneta, an iconic dish that marries tradition with tantalizing flavors. Explore the origins and recipe of this beloved Tuscan stew, perfect for culinary adventurers seeking an authentic taste of Italy.
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