Florentine cathedral of Santa Maria del Fiore

Peposo Impruneta is an Italian dish that’s both generous and mouth-watering. It’s a beef stew cooked very slowly in Chianti, served with polenta and thyme-flavoured vegetables.  The Italian dish on offer at the Siena restaurant in Phnom Penh represents a novel gastronomic experience, encompassing a plethora of exquisite flavours and a fascinating historical background. In this instance, our objective is to identify one of the most emblematic recipes of Tuscan cuisine. This dish is characterised by a simplicity of combination and a richness of flavour. Furthermore, it has its origins in the world of farming. Even today, many of its typical dishes are prepared in accordance with recipes that have been handed down from generation to generation. One of the most renowned and highly regarded Tuscan specialities is the celebrated peposo, a distinctive stew originating from Impruneta, a small town renowned for its terracotta production and whose tradition dates back to the Middle Ages.  Additionally, the dish is referred to as “alla fornacina” or “dell’Impruneta,” and its name is derived from the Italian word “pepe,” meaning “black pepper,” as the original recipe incorporates a substantial quantity of whole peppercorns.  The traditional recipe is relatively simple in its composition, comprising a limited number of ingredients. The dish is composed of Tuscan beef, Chianti wine, salt, garlic cloves and, as the name suggests, a generous dose of pepper. Although Siena has innovated the recipe with a few personal touches, the real secret of its exceptional flavour lies in the cooking process. The meat is left to cook slowly for at least four hours, until it is extremely tender. The clay in which the meat is cooked also plays an essential role in the preparation of this particularly appetising dish. Legend  Peposo owes much of its fame to the Italian Renaissance architect Filippo Brunelleschi (1377–1446). According to legend, the dome of the Florentine cathedral of Santa Maria del Fiore was constructed almost entirely by fornacini (furnace workers) from Impruneta. These workers prepared their lunch by placing their cuts of beef in traditional clay pots with red wine and black peppercorns. Subsequently, the pots were left at the entrance to the kilns for several hours while the bricks were fired internally. It was Brunelleschi who, upon sampling the dish, determined that the fornacini should be provided with pepper and spices to enhance the flavour of the meat, thereby originating the initial iterations of peposo.     An alternative account suggests that when the workers proceeded to taverns for their midday repast, they returned to their duties somewhat inebriated, thereby squandering valuable time. Brunelleschi’s solution emerged during his visit to the Impruneta kilns. He thus resolved to construct two rooms on the adjacent scaffolding in the vicinity of the dome. In these rooms, the workers were able to consume their meals without having to undertake the arduous journey to and from the ground. Subsequently, the sagacious architect expanded his orders from Impruneta to include peposo, in addition to the usual provisions of bricks. The entire consignment was then elevated by winch to the builders’ newly constructed kitchens.  Polenta  Polenta is a dish originating from Northern Italy, prepared from crushed maize. When freshly prepared, polenta exhibits a soft and creamy texture, reminiscent of porridge. Polenta is regarded as one of the earliest known recipes, with evidence of its use dating back to the ancient Sumerians. These were the people of southern Mesopotamia whose civilisation flourished between 4100 and 1750 BC.  Enjoy this delicious meal at Siena Restaurant Subscribe to the Thalias newsletter for exclusive offers invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website