PEPPERY BEEF STEW

The story goes that maestro Filippo Brunelleschi, completely absorbed by the building of the wonderful dome of Santa Maria del Fiore (Florence's Cathedral), thought up a diet to give his craftsmen and labourers the energy needed to carry out their supreme task with vigour and passion.

That was how "Peposo" was created. Perhaps Brunelleschi picked it up from the kiln men of Impruneta, who made the tiles for the church roof, or perhaps they learned it from Brunelleschi. It's not important.

What is important is this fabulous beef stew that cooks slowly through the night, steeped in black pepper, garlic, sea salt, red wine, and nothing else but the magic of a hot oven. It is the very essence of Tuscan cooking: intensly flavoured, delicious, energizing, and perfect served with lots of good red wine. Meat and wine; life and life.

May God bless you maestro Brunelleschi for having given us this fantastic dish and allowing us to dream the Tuscan dream of earthly joy with your "Peposo" and the breath-taking vista of your dome.
Tuscany will always remember you as her hero, and I will know contentment every time I eat your stew. And I will think that perhaps you are looking down upon us with a haughty Tuscan smile that says, "I did it, and who could do it better?"

This is who we Tuscans are.

Macelleria Cecchini's "Peposo" is already cooked, just empty the contents into a pan and warm in the oven or on the stove. Serve over slices of grilled or toasted bread. The wine (red, of course) should already be in the glass, waiting its turn. And that is that.