Peposo

The heavy use of whole black peppercorns, from which Peposo derives its name, was historically used to mask the flavor of cheaper, less desirable cuts of meat. Tuscan kiln workers reportedly invented the dish to tenderize tough beef using the intense heat of their firing ovens. The resulting braising liquid is intensely spicy but perfectly balanced when soaked into crusty bread.

An authentic Tuscan Peposo relies heavily on a generous pour of local Chianti wine to braise the tough cuts of beef. Historically, the kiln workers from Impruneta used cheap, abundant Chianti to tenderize the meat over long hours. Using a decent quality Chianti in the recipe will drastically improve the richness of the final sauce.

Legend states that the dish was invented in the 15th century by workers at the terracotta kilns in Impruneta, near Florence. The workers would place pots of tough beef, garlic, Chianti, and pepper inside the still-hot kilns overnight to slowly braise. This clever method allowed them to cook a hearty meal without wasting fuel or taking direct heat away from the firing process.

No, traditional Peposo does not use tomatoes; the braising liquid relies entirely on red Chianti wine and the juices from the beef. The deep, dark color and sharp flavor come from the reduction of the wine alongside a massive amount of black peppercorns. Adding tomatoes would dilute the distinct, peppery bite that defines this historic Tuscan stew.